Acorn Squash, Parsnip & Green Apple Soup

I like using acorn squash instead of butternut sometimes, because it's just a little more manageable. Number one, it's smaller - which is better for just two people. It's also round and even in shape and thickness which makes it cook more evenly when roasting. It's flesh is a bit thicker, which means it's easier to scrape away the flesh after a lengthy roasting.

When making a nice thick winter squash soup, an acorn squash makes the work just a tad bit easier. This time I experimented with a trifecta of acorn squash, parsnips and green apples. I wanted to dumb down the squashy flavor and rough texture by using parsnips - they make a more velvety soup. However, their taste can be a bit overpowering with their bitterness - so I used the tart green apple to counteract that. I created an even gentler flavor by adding the cashew cream for a nutty component.

It turned out quite well, although I made a bit too much and should have frozen half of it.

Acorn Squash, Parsnip and Green Apple Soup (Vegan)
1 acorn squash
Olive Oil
½ C yellow or sweet onion, chopped
2 large parsnips, peeled and sliced
2 Granny Smith apples, peeled, cored and chopped
4 C organic vegetable stock
1 C water
1/2C cashew cream *recipe HERE
salt & pepper

1. Heat oven to 425F.

Wedges of squash ready to roast
2. Cut the squash in half and scoop out the seeds. Rinse them in a strainer to remove the strings, and set them aside on a paper towel to dry. Cut the squash in half again to create wedges. Place in a baking pan and drizzle with olive oil. Roast for 45 minutes to 1 hour until tender all the way through. Cool for 15 minutes before scooping out the flesh.

Roasted squash
3. In a soup pot, heat 1-2T of olive oil and add onions. Cook over medium-low heat until softened. Add the parsnips, roasted squash, stock and water. Bring to a boil for 10 minutes.

4. Add apples and cook 5 more minutes. Remove from heat and puree until smooth using an immersion or standard blender.

5. Stir in cashew cream and season to taste with salt & pepper. Start with about 1 teaspoon of salt and 15 grinds of pepper and taste and season from there. 

Garnish with diced apple, toasted nuts or squash seeds. Serve with whole wheat toast for dunking.


Liz said…
Sounds scrumptious!

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