A creamy, dairy free, roasted acorn squash coconut soup that’s a tribute to my mother’s homeland. Made out of whole ingredients this is too good to miss.
I have the funniest story to share with you babes today.
I was making some savory pancakes, mashed roasted acorn squash, some finely chopped rosemary, you know working on a recipe. UNTIL. I started to add the wet ingredients, first up the coconut milk. As I started to open the can my mind went elsewhere probably rocking out to Bruno Mars and I dumped the entire can in.
HAHAHAHAHA. Yes. I totally laughed for a good minute or so. After I realized I did that. Which took a while.
Somehow though that accident was the best thing that could have ever happened. The disaster turned into one of my favorite soups at the moment. It is so comforting, creamy and it makes me want to bathe myself in it.
I have this thing where I love to put fried eggs into basically everything. The kind of fried egg where the white is cooked perfectly and the yolk is gonna run for days. Yeah, the kind that is complete yolk porn. #yolkporn
I mean I put fried eggs on rice, pancakes, waffles, oatmeal, avocado slices, toast with jam and soup. There’s probably more foods in this group but for time sakes I think I leave it at that.
I totally did that with this soup.
The creamy, coconut soup which resembles egg drop soup texture almost is everything in life that I have been missing. Well, that and I’m still looking for my prince charming meets Christen Grey. Oh and of course turning into a full-time blogger and bringing more awareness to the mental health community.
Back to soup, cause this soup is everything!
There’s this rosemary aroma in the background of the soup, then I freshen everything up with some lime juice, hot sauce and tons of scallions and cilantro.
UN freaking REAL.
I wasn’t expecting this soup to be so good. It was a mistake and a mistake I am beyond happy I made.
Even my grandpa was a fan of the soup and according to him if a meal doesn’t have some sort of animal protein than it is and I quote “sh*t for the birds”. I know. I have a weird family, what can I say.
I’ve made this soup three times in the last week, then I finally thought okay, I need to put this on the blog.
Well, here it is.
Simple, creamy, rich, flavorful and oh so warming. This soup will knock your pretty socks off! Your Christmas tree socks.
WHAT YOU NEED TO MAKE THIS SOUP
1 full fat 12 oz. can of coconut milk
1 medium-size acorn squash (approx. 2 lbs.)
3 garlic cloves, peeled and left whole
Salt + pepper to taste
1 teaspoon of turmeric
1 1/2 cup of vegetable broth, see note
2 tablespoons of rosemary, finely chopped
¼ cup of green onion, finely chopped
Lemon juice to serve
Hot sauce to serve
Fried egg to serve, one per person
HOW TO MAKE THIS KILLER SOUP
Preheat oven to 400 degrees and line a baking sheet with foil paper.
Slice the top stem of the acorn squash cut it in half, and place cut side up on the baking sheet. Bake in the oven for about 45-50 minutes.
When the squash is ready, remove from oven, let cool slightly. Once cooled scrape out the seeds and softer pieces.
In a large pot over medium-low heat, add the roasted squash, mash with a potato masher, add in the vegetable broth and the coconut milk. Stir and then add the turmeric and rosemary. Cook for about 10-12 minutes, lowering the heat to low. Season with salt and pepper.
Divide soup into separate bowls, serve with a fried egg, tons of green onion, hot sauce and lemon juice. Serve immediately.
You can store the leftovers in an airtight container for up to 4 days.
you can use butternut squash puree if you prefer or even canned puree.
this is the veggie broth I use, I love that it is organic, NON-GMO and taste great.
Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and share a picture of Instagram with the hashtag: #followourpassionstyle I love seeing all your incredible creations.