![]() There is just SOMETHING about mixing together a pinch of smoky paprika, spicy cumin, warm ginger and (my favorite flavor ever) cinnamon that makes EVERYTHING better, and I won’t apologize for being obsessed with deliciousness. I know that we had Moroccan cauliflower soup last year, which was followed by Moroccan instant pot hearty vegetable beef soup….aaaaaand Moroccan style paleo pork chops, a Moroccan chicken skillet AND paleo grilled Moroccan chicken bowls. We didn’t even talk about the smoky-spicy-sweet combination of flavors that are layering themselves throughout this entire pot of fall-food-goodness that is going to make your house smell, LIIIIIKE, SO amazing. Pass me a bowl of paleo vegan butternut squash soup ALL DAY. But, when you give it a healthy hug of superfood coconut oil, roast it to tender, creamy perfection and then blend it all up with zesty onion and SUPER flavorful roasted garlic into velvety-smooth soup? THAT’S THE GOOD STUFF. Roasted acorn squash by itself? ALSO tastes very good in my mouth. Whichhh is where my 2 nd favorite sweet, winter squash friend comes in: acorn squash.ĭon’t get me wrong or anything peeps. Mostly because I love it so much that I want to eat it the same way every day: roasted kabocha squash with peanut sauce (if you click that link, I apologize for the REALLY OLD PHOTOS.) Aaaand, I don’t want to risk messing up my favorite food by blending it. Although we COULD talk about Kabocha squash soup in the slow cooker. ![]() We’re actually not talking about kabocha squash today. That would be a travesty with a capital SAD. I can’t only eat my favorite food during ONE SEASON. And “obsessed” as in I literally drove miles and miles to find somewhere that carries it year ‘round, and I’ve been ordering it BY THE CASE all year. If you follow me on Instagram, you would know that I am HIGHLY obsessed with squash. This easy, roasted acorn squash soup is bursting with spicy, Moroccan flavor and is sweetened with dates! It’s a healthy, whole30 compliant, paleo and vegan friendly meal for only 200 calories! Then, you’ll roast the squash bowls cut side down.Just wanted you give ya a heads up that this creamy bowl of spicy-sweet soup-y goodness is sponsored by my friends over at Better Body Foods! You will slice off the tops and scoop out the guts. NOTE: If you do decide to serve the soup in the acorn squash bowls, make sure to give yourself extra time to roast the squash-it will take longer than the roasting of the halved squash. Serve with the other half of the dried figs as a topping. (Not eating dairy? Use coconut cream in place of the half-and-half for a luxurious texture, or almondmilk for a thinner consistency). Also, and even if you have a high speed blender, puree for about 1 minute.Īt this point, stir in the half-and-half, nutmeg, cinnamon, salt, and pepper. The secret to a silky smooth acorn squash soup is to puree it in batches. Bring to a boil, then reduce the heat to simmer. Then, you’ll stir in the fruit: the apples, half of the dried figs, thyme and basil. Start by melting butter in a saucepan and then cook the onion for a few minutes until crisp-tender. Cool the squash, removing the pulp from the rind and set aside. Warming Spices Then, you bake it uncovered until tender. Make sure to put the squash on a rimmed sheet pan because you will pour in water about 1/4-inch deep. ![]() Cutting the squash in half speeds up the cooking time. To make the acorn squash soup recipe, you’ll roast the squash in an oven preheated to 350☏. It was developed by RDN, Annie Siegfried who writes about preventing diabetes and how dried figs can fit into healthy eating for diabetics and pre-diabetics. This soup is a good one to reach for if you have been diagnosed with pre-diabetes or are diabetic. ![]() In this soup, we used Sun-Maid or Orchard Choice Mission Figs, but you could easily swap in our Golden Figs which are slightly nutty, tangy, and delicately sweet. Finally, a few sliced figs make a tasty topping for a pretty presentation. Then, the figs add texture and body-it’s something you can experience in making our chili recipe or even the Mexican fig mole sauce. You add extra flavor and natural sweetness, which, in the case of this winter squash soup balances the savory herbs. By adding figs, you add extra nutrition-fiber, calcium, and potassium. Dried Figs for SoupĪdding dried figs for soup might at first seem like a stretch, but think of this. Have you ever tried dried figs for soup? This acorn squash soup recipe tastes like autumn with woody herbs and is especially festive when served in acorn squash bowls. ![]()
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