This year I did a CSA box with MSU North Farm, which means every week you get a large box of amazing produce delivered for your consumption. It's been an amazing experience! Not only are you getting the freshest, local food, but you also get things you might not normally buy, which is a fun challenge for someone who loves to cook (me! That's me, I love to cook!). One of my recent boxes included some squashes and this recipe was so simple and delicious, I thought it'd be a great one to share with you.
Easy Fall Spiced Roasted Squash Soup
2 medium acorn squashes, halved (I did one acorn squash and one carnival squash, so feel free to mix and match)
Coconut Oil, warmed to liquid form
2 cups vegetable broth
1 cup coconut milk
1/2 teaspoon ground cinnamon, or to taste
1/4 teaspoon ground nutmeg, or to taste
1-2 teaspoons maple syrup
Sea salt and pepper, to taste
1. Preheat oven to 400 degrees. Place the squash, cut side up, on a baking sheet and then drizzle with the coconut oil, maple syrup, and sea salt. Cook until flesh is soft, about 45 minutes.
2. Once squash is done and cool enough to handle, take a spoon and scrape out the flesh into a blender. Add the broth, coconut milk, cinnamon, nutmeg, and maple syrup. Blend until smooth, add salt and pepper, and adjust seasoning for your taste.
3. Serve warm topped with Spicy Pumpkin Seeds, recipe below.
Spicy Pumpkin Seeds
1/4 cup Hulled pumpkin seeds
Cayenne Pepper, to taste
Sea salt, to taste
- In frying pan place ingredients with just enough coconut oil to coat the seeds.
- Heat over medium/high heat until they seeds start to puff up, brown, and making popping noises. Make sure you stir them frequently to avoid burning on one side.