I'm always looking for new ways to use squash and decided to try to make a soup that can be served warm or cold. This soup is relatively easy to make. The hardest part is waiting for the squash to cook.
Ingredients:
1 acorn squash
1/3-1/2 cup coconut milk
1/2 crushed chicken boullion
curry
cinnamon
dried onion
dried garlic
salt
pepper
Directions:
Cook the squash in the microwave, oven or crock pot
Cut cooked squash open and remove seeds
Put squash meat in food processor with spices and coconut milk
Puree and add more or less coconut milk for desired consistency.
In the summer this soup is great cold but as it gets cooler it is definitely something worth serving hot. Garnish with toasted squash seeds if desired.
Enjoy!
Ingredients:
1 acorn squash
1/3-1/2 cup coconut milk
1/2 crushed chicken boullion
curry
cinnamon
dried onion
dried garlic
salt
pepper
Directions:
Cook the squash in the microwave, oven or crock pot
Cut cooked squash open and remove seeds
Put squash meat in food processor with spices and coconut milk
Puree and add more or less coconut milk for desired consistency.
In the summer this soup is great cold but as it gets cooler it is definitely something worth serving hot. Garnish with toasted squash seeds if desired.
Enjoy!
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