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After spending some solid time in Georgia, I always have a little trouble getting back into the swing of things when I get back to Texas. 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 felt I needed a break and wanted them to feed me for once! 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 I laughed about the next day. I realized that my precious little chickens and husband did not deserve my crappy attitude after being apart from them for so long. I knew just the right recipe to make things all better . . . my Roasted Acorn Squash and Potato Soup
And I am back to normal today! I made olive tapenade, black bean hummus, toasted pita chips, Asian broccoli cauliflower salad, strawberry salad, and this delicious soup . . . all just 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.
More warming winter soups for you to try…
Butternut Squash Garam Masala Soup
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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.
- Total Time: 50 minutes
Ingredients
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
kosher salt
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 Lacinato kale, roughly chopped
Instructions
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 five ingredients. Bring to a boil then reduce to low heat and let simmer for 10 minutes. Remove soup from 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.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
