Cozy up to a bowl of this creamy Butternut & Acorn Squash Soup.
Ever wonder how food bloggers come up with their recipes?
I pretty much think or talk about food all day. At work, I’m educating clients about nutrition through food or teaching cooking classes. Then, for the blog, my recipe creations are inspired by conversations I have, discussions in cooking classes or demonstrations, or simply from a particular ingredient. Travel definitely plays a big role in recipe development too. I love dining out when I travel, experiencing the local fare. I like to try an recreate recipes I’ve tried with my own little twist.
This recipe was a little different. The next day to work after FNCE, I was dragging. There was no food in my refrigerator and I went into work empty-handed for lunch. The beauty of working at Living Plate, there is a test kitchen right in the office. I opened the fridge and utilized what was in there and in the pantry. This recipe creation was purely driven by hunger and fatigue.
We all loved the soup so much, I ended up making it again in a cooking class, during a community event cooking demonstration and even added it to the meal plans. Ever wonder what kind of squash to use for different recipes? I break it down here!
Next time before you start dialing for takeout, really take a look what is in your kitchen. You never know – you might whip up something delicious!
- 1 butternut squash, (about 4 cups), chopped
- 1 acorn squash, (about 2 cups), chopped
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 carrots, (about 1 cup) peeled and diced
- 1½ tablespoons garam masala
- ⅛ teaspoon nutmeg (a small pinch)
- 2 tablespoons chickpea miso (or white miso)
- ½ cup cashews
- 1 apple, peeled and diced (preferably a sweet variety like Honeycrisp, gala, pink lady)
- 4 cups low-sodium vegetable broth
- 2 cups water
- ¼ teaspoon black pepper
- salt, to taste
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. To easily cut the squashes, pierce butternut squash and acorn squash with a paring knife. Place on a baking sheet and bake for 20 minutes to soften, so it will be easier to chop. Let cool until able to handle. Peel and dice squash into cubes.
- In a large pot, heat olive oil over medium-high heat. Add onions, garlic, and carrots. Saute for about 3 minutes, until onions start to become translucent.
- Add the garam masala and nutmeg and coat the vegetables.
- Stir in the chickpea miso, cashews, butternut squash, acorn squash, and apple. Stir to combine. Add the vegetable broth and water, covering the vegetables. (Use more water, if needed).
- Simmer soup for 30 minutes, until squash is tender. Season with salt and pepper.
- In batches, add soup to a blender. Blend until smooth. If soup is too thick, add more water.
- Serve warm. (Optional: sprinkle pepitas on top to garnish)
Did you make this recipe? Tag @rdeliciouskitchen on Instagram or send me a picture, I’d love to see!
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