Squash soups are a Fall staple, and while butternut usually gets all the glory, acorn squash works just as well, with tart Granny Smiths cutting through the sweetness.
By Radhika Penagonda
- ½ Acorn Squash peeled, seeded and diced
- ½ Granny smith apple peeled, seeded and diced
- ¼ white or vidalia onion chopped
- 2-3 tsp Ghee
- ground black pepper
- 1 tsp dried mint
- pinch of garlic powder
- pinch of turmeric
- 2-3 tsp heavy cream
- 1 tsp chopped spring onion
- Heat ghee in a medium sized pot over medium-high heat. When the ghee is just hot enough, add the chopped onions, dried mint, garlic powder and turmeric in that order and sauté until onions turn translucent.
- Add in the diced acorn squash and granny smith apple and sauté for a bit. Sprinkle in the salt and pepper and cook until the veggies turn soft.
- Add just enough water to cover the veggies, about a cup or so and cover and cook until tender. Allow to cool once cooked.
- In a blender puree until smooth and return to the pot. Warm it up and adjust with more salt and black pepper if required.
- Serve warm dressed with heavy cream either whipped or as is and garnished with chopped spring onion greens.
Radhika Penagonda is a vegetarian food blogger, ardent photographer and enthusiastic cook who loves to explore new ingredients and believes strongly in eating with our eyes first. Passionate about home-made food prepared from natural ingredients, minimally processed and close to nature, she shares through her blog how home style or not 100% vegetarian food can be lip smacking tasty and simply delicious.