Ginger Squash Soup

This is an aromatic soup that can be served warm or chilled, and is perfect for the first few weeks of fall. Roasted acorn squash, ginger root, lemongrass, turmeric, lime and coconut milk are combined to make a soup that is both vegan and gluten-free. The ginger squash soup is garnished with cilantro leaves, chili oil, crushed peanut, and lime zest.

Roast Acorn Squash

  • 2 medium acorn squashes (3 cups of roasted acorn squash)

  • 1 T canola oil

Pre-heat oven to 400°F. Line a sheet pan with foil. Cut acorn squashes in half. Coat squash with 1 T of olive oil, and season with salt and pepper. Place squash cut-side down on to sheet pan. Roast squash in the oven for 30-45 minutes, or until squash is easily pierced with a fork. Once squash is cool enough to handle, scoop out seeds and discard. Spoon out all of the cooked squash and discard the peel.

Ginger Squash Soup

  • 3 C roasted acorn squash

  • 2 yellow onions diced

  • 1 T canola oil

  • 2 garlic clove crushed

  • 2 inches ginger root chopped

  • 2 stalks of lemongrass thinly sliced

  • 4 C water

  • 1/2 t turmeric

  • 1 can coconut milk

  • 1 lime

  • 2 t mirin

Add onion, garlic, ginger, lemongrass, and oil to a large sauce or soup pot at medium heat. Season with salt and pepper, stir occasionally and cook until onion becomes golden. Add roasted squash, stir and cook for about another 5 minutes. Add water and turmeric; reduce heat to low and cook for about 30 minutes. Add coconut milk, juice from one lime, and mirin; stir to combine and cook on low for another 10 minutes. Remove soup from heat- once slightly cooled: add soup to your blender, and blend on high until smooth. Season with salt and pepper. This soup can be served warm or cold; when ready to serve, garnish with: cilantro leaves, crushed peanuts, a few drops of chili oil, and lime zest.