Mix it up to ensure the kale is lightly coated with hemp and garlic, and set aside for topping soup. Cook for another few minutes until kale is wilted and then add in the hemp hearts. Add kale and toss, then add a few pinches of salt and cover to steam. Add garlic and sauté for a few minutes until golden brown (be sure to watch the garlic closely as it will burn quickly). Warm the olive olive over medium heat in a small skillet. Serve immediately on its own or with Kale & Hemp topper. Continue cooking over medium-low heat for a few minutes to reheat and taste and adjust seasonings as needed. Once the soup has reached a nice, smooth consistency, pour the mixture back into pot. If using a blender, place a towel over the top to avoid spilling. To puree the soup, you can either transfer it to a blender, food processor or use an immersion blender. ![]() Then add the squash, apples, onions, and garlic, along with all of the other soup ingredients to a sauce pan. Once the squash has cooled enough to handle, scrape out the flesh (it should be soft and easy to remove) and transfer it to a bowl. Bake for 40 minutes or until a fork easily pierces the skin of the acorn squash. Place the onions, apples, and garlic on a baking sheet as well and drizzle them with a bit of olive oil. Rub a bit of olive oil on to the flesh of the squash and place face down (skin side up) on the baking sheet. Use a spoon to scrape out all of the seeds and strings (reserve the seeds if you plan on roasting them later). Using a sharp knife cut the acorn squashes in half. Preheat oven to 400 F and line 1 or 2 baking sheets with parchment paper. Kale & Hemp Topper ingredients (optional):ġ bunch of kale, stems removed, ripped or chopped into bite sized pieces ROASTED ACORN SQUASH & APPLE SOUP + KALE & HEMP TOPPERĢ small yellow onions, peeled and cut in large diceĢ apples, peeled, cored and cut into bit sized piecesĢ cups low sodium organic vegetable brothġ/4 teaspoon each sea salt, black pepper, cinnamon, nutmeg Try it out and let me know what you think. The combination of roasted vegetables, apples, coconut milk and spices, paired with the bitter and garlickly kale topper, gives this soup complex and rich flavour. So yes, this is a healthy soup, but it's easy to make and delicious. In the case of acorn squash, it's a great source of beta carotene (the precursor to vitamin A) and vitamin C. Many people write squash off because it's thought to be too starchy, but surprisingly it has a whole lot of nutritional value. It's optional, but definitely recommended as it adds a nice pop of colour, flavour, and texture to the dish. I loved this idea and have come up with a variation in my recipe as well. In the Minimalist Baker's recipe, she also includes a kale "topping" for the soup. The changes gives the soup a nice depth of flavour and also subtle natural sweetness from the roasted veggies and apples. The soup recipe below is inspired by the Minimalist Baker's simple pumpkin soup, but I've changed things up a bit by adding roasted acorn squash, apple, onion and garlic, rather than pumpkin puree. As we begin to bid farewell to Fall, I'd say it's time to start compiling warming recipes and making soups and stews. ![]() Also, the shrimp could be completely eliminated for a vegetarian option.I'm sure you've noticed that winter squash is abundant these days at both grocery stores and farmers' market. If you don't like shrimp, feel free to replace the shrimp with any other protein source. I continued to cook the mixture for another 5 minutes just to heat the cooked shrimp. ![]() ![]() After 2 hours, I simply stirred the contents together and added my cooked shrimp.Since I used my slow cooker, I set it on low for 2 hours or you can set it on high for 1 hour.Add all the remaining ingredients and stir to combine.Next, scrape the flesh into the instant pot, slow cooker or large stockpot.Once the squash has cooled, remove all the seed from the squash.Being careful as the squash is VERY hot, slice the squash down the middle and let it cool.You will know the squash is cooked when you can gently press the skin and it gives under pressure.Place the squash in the microwave for 5-7 minutes depending on the size of the squash and the strength of your microwave.First, take your acorn squash and with a sharp knife, pierce holes all over the squash.How do you make this Whole30 Acorn Squash Soup Acorn Squash Soup (Whole30, Low Carb, GF).If you like this Whole30 Acorn Squash soup, you may also like:.How do you make this Whole30 Acorn Squash Soup.
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