The Urban Vegetarian’s host, Desiree Nielsen, is a nutritionist by trade and a foodie at heart. She loves to cook and has a knack for making easy-to-follow breakfast, lunch, dinner, and dessert recipes. For this recipe, she shows us an under-rated soup that is both beautiful to look at and filled with vitamins: a yummy Spiced Acorn Squash puree that is delicious when paired with, as she does on screen, silky smooth, creamy Broccoli & Garlic Soup in the same bowl!
Ingredients:
1 acorn squash
Olive oil, for roasting
Salt and pepper
1 tablespoon (15 ml) olive oil
½ onion, chopped
½ large potato, peeled and cubed
1 garlic clove, minced
½ teaspoon (2.5 ml) curry powder
¼ teaspoon (1.25 ml) cinnamon
1/8 teaspoon (.75 ml) nutmeg, grated
3 cups (710 ml) vegetable broth
¼ cup (60 ml) cream
2 teaspoons (10 ml) lime juice
Method:
Preheat oven to 375 F (190 C).
Cut squash in half and de-seed.
Brush squash with olive oil and season with salt and pepper. Place cut side down on a cookie sheet and roast until soft, about 50 minutes.
Heat olive oil in a soup pot over medium heat. Add onion, potato, garlic, curry powder, cinnamon, and nutmeg and cook for a few minutes.
Scoop out flesh of roasted squash and add to the pot.
Add the stock and cream and bring to a boil. Reduce heat to a simmer and add lime juice.
Cook for 30 minutes or until potato is tender.
Using an immersion blender, puree until smooth.
Pour into pitcher. Pour into one half of bowl. At the same time, pour Broccoli & Garlic Soup into the other half of bowl.
Top with pumpkin seeds.
Enjoy!
