Being back home from Georgia for a bit, I always have a little trouble getting back into the swing of some things. Mainly, I struggle to find the desire to cook for the family and myself. Yesterday, I had a meltdown about not wanting the responsibility of feeding them. I wanted them to feed me! I wanted a break. I went on and on about how I would die of starvation if it were up to them to make dinner. It was a horrible pity party that, a day later, I laugh about. I am completely over it now. I realized that my precious little chickens and husband did not deserve such a crappy attitude after being apart once again. I admit, I can suck at times. Haha…
Today, I am back to normal! I made olive tapenade, black bean hummus, toasted pita chips, Asian broccoli cauliflower salad, strawberry and goat cheese salad topped with leftover cocoa-spiced rubbed pork tenderloin, and roasted acorn squash and potato soup….all because I wanted to. And I haven’t even started dinner yet! My vegan hubs is stocked for a few days and the kids will be stoked as well 🙂
Roasted Acorn Squash and Potato Soup
I love roasting my veggies for soup to add a more intense flavor. And yes, leave the squash skin on! If you don’t think you will enjoy a little bitter taste from the acorn squash skin, you can peel it before roasting.
1 acorn squash, sliced into rounds and de-seeded
1/2 red onion, chopped
10-12 mini golden potatoes, sliced
2 tbsp olive oil
5 sprigs fresh thyme
fresh cracked pepper
4 cups water
1 tsp ground ginger
1 tsp curry powder
1/4 tsp ground nutmeg
2 tsp kosher salt
1- 14 oz. can coconut milk
1/4 tsp garam masala
1 bunch lacinado kale, roughly chopped
Preheat oven to 350 degrees. Toss squash, red onion and potatoes with thyme, olive oil, salt and pepper. Place on a baking sheet and roast in oven for 30 minutes or until softened and slightly crisped.
Pour water into a dutch oven or stock pot. Add roasted vegetables, ginger, and the next 5 ingredients. Bring to a boil then reduce to low heat and let simmer for 10 minutes. Remove soup off of the heat. Ladle three spoonfuls into a blender. Puree until all vegetables and broth are smooth. Pour mixture back into the pot along with kale and stir. Let simmer for 5 minutes before serving.