Acorn squash soup is a delious addition to your Clean Program. This easy-to-make recipe dispels the notion that you need to roast your ingredients in advance to make a great winter squash soup.
Because we eliminate the time-consuming roasting step, this soup is hot and ready before you know it and when you need it most. That’s why we love this recipe – it’s a winner for busy lifestyles and slaying the ‘hangry’ dragon that is known to rear its’ ugly head during cleansing. It’s also a great recipe to freeze for meal planning!
The benefits of acorn squash soup
Acorn squash is a seasonal winter variety of squash that is closely related to butternut and spaghetti squashes. Acorn squash soup an affordable way to sneak in extra vitamin A and some vitamin C, starch, and fiber without added calories.
Fat is our friend
The full fat coconut milk in this recipe provides additional clean fuel, while tart apples round out the flavor profile of the dish and provide additional fiber and blood-sugar-regulation. Add in more clean starches like acorn squash to your meals if you experience any of the following during a Clean Program:
- Low energy
- Excessive weight loss
- Sugar Cravings
- More intense exercise
We recommend you add this acorn squash soup recipe to your prep list this week to have on hand as you get into the swing of things before you start the cleanse. Having clean meals ready to heat up or on-the-go is truly one of the best ways to stay on track during the program.
Prep Time: 20 minutes
Cooking Time: 30-40 minutes
3 tablespoons coconut oil
1 large leek, green top removed, white section cut into ½ inch pieces
2 tart and crisp apples, peeled, cored and sliced
2 tablespoons minced ginger
1 3-4 pound acorn squash or pumpkin, peeled, seeded, and cut into large chunks
2 cans full fat coconut milk (save a few tablespoons for garnish)
16 ounces water, vegetable, or chicken stock
sea salt, to taste
1 avocado, cut into small chunks
Heat a large Dutch oven over medium heat. Melt the coconut oil then sauté the leeks and sliced apples for 3-4 minutes, or until soft and lightly brown.
While the apples and leeks cook, mince the ginger then stir into the pot. Stir well to incorporate.
Add the chopped squash along with the coconut milk and 16 ounces of water or stock. Cover, bring to a boil, then lower the heat and simmer for 20 minutes.
Turn off the heat and allow the soup to cool slightly before transferring contents over to a blender or using an immersion blender and pureeing until smooth and creamy. Taste, add salt as needed then serve. Garnish with toasted pumpkin seeds, avocado and a drizzle of the coconut milk.
Recipe by Frank Giglio
Photography by Lynn Karlin
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