Soups and Seeds Part 2: Acorn Squash

Recently, I have been watching a lot of episodes of Jamie at Home in addition to cooking a few new recipes from my newest cook book Jamie’s America. Who is Jamie – his full name is Jamie Oliver and he is England’s version of both Emeril and the Pampered Chef. I like his style and approach of resourceful, rustic, simple, and bold cooking. I also love that he uses his influence to reach out into the community to help teens while embracing and celebrating food cultures around the globe. That’s the end of the tribute at this point. And, all to say, I’ve enjoyed his influence on my cooking.

At the Lakeshore Drive Charity Dinner, I made my super delicious butternut squash soup. This past week I replaced the butternut with acorn squash and the leeks with a small onion and added some indian spice, to make what is now my favorite squash soup. In addition, I carried those flavors through to roast the squash seeds. And, I have to say that the satisfaction of using almost the entire squash – along with the beautiful tastes – was really something that I enjoyed.

A side bonus is that these recipes are both vegan recipes. How is that possible? The three big surprises are a roasted sweet potato, coconut milk, and garam masala. Check out the recipe below and send me any questions or comments.

Acorn and Sweet Potato Soup (Vegan)

Soup Ingredients:

2-3 lbs of acorn squash, seeds rinsed and reserved to the side

1 large sweet potato

2/3 cup of coconut milk

2-3 tablespoons of EVOO

1 medium onion, finely chopped

1 teaspoon garam masala

3/4 teaspoon ground ginger

3 1/2 cups of vegetable broth

1-1 1/2 cups of water

salt & pepper

Directions:

1. Preheat over to 400 degrees

2. Slice squash and pealed sweet potato in half, drizzle with EVOO, and season with salt and pepper and place cut-side down on lined baking sheet

3. Roast for 30-45 minutes, until both are very soft

4. Cool until you can handle the squash, remove and discard skin.

5. Meanwhile, add remaining oil and onions to dutch oven over low heat. Gently saute onions until translucent.

6. Add masala and ginger to onions and stir until fragrant, about 2 minutes

7. Add squash, potato, broth, salt, and pepper and simmer for 10-15 minutes

8. Blend in batches or with immersion blender until smooth, add water to achieve desired consistency.

Serve and enjoy!

Spiced and Roasted Squash Seeds

Seed Instructions:

1. Preheat oven to 275 degrees

2. Mix 1 tablespoon of vegetable oil with a teaspoon of salt, pinch of curry powder (sweet or hot is your preference), and pinch of garam masala until all are evenly coated.

3. Spread on lined baking sheet in one layer and roast for 15-25 minutes, stirring half way through.

Cool and eat. These are awesome!

 

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