I joined a farm share this past summer. I am late coming to the farm share game. Though I was always tempted, I enjoyed perusing farmer’s markets and enjoyed getting fresh produce from there.
The fun thing about farm shares is that you may get food you wouldn’t normally buy or you get more of one particular food so it forces you to experiment and come up with new creative things. Some people wouldn’t like this, but I welcome the challenge!
In the Fall I received several acorn squashes – not normally something that I would select on my own. I created this delicious soup and received uproarious praise. I hope the same happens for you!
- 2 -3 lb acorn squash, sliced lengthwise in half and seeds removed
- 3 small sweet potatoes (~1 lb), peeled
- 1 tablespoon coconut oil
- 1 medium yellow onion, finely chopped
- 1 teaspoon garam masala
- ¾ teaspoon ground ginger
- 3 ½ cups vegetable/chicken broth
- 2/3 cup light coconut milk
- crumbled bacon
- pomegranate arils for garnish
- Preheat oven to 400 degrees (Fahrenheit).
- Slice the acorn squash in half (lengthwise) and remove the seeds and stringy bits–place cut side up on a large baking sheet
- Slice the sweet potatoes in half lengthwise, place cut side down on the baking sheet along with the acorn squash.
- Roast for 45 minutes to an hour, or until both the potato and acorn squash are very soft. Remove from oven and when cool enough to handle, remove the squash from the skin and set aside in a large bowl. Discard the skin.
- Meanwhile, heat the coconut oil in a medium-sized soup pot. Add the onion and saute over low heat until soft and completely translucent.
- Add the ground ginger and garam masala and cook for an additional minute or two, stirring constantly, until fragrant. Add the vegetable broth, roasted squash, and sweet potato.
- Bring to low simmer, cover, and cook for an additional for 10-15 minutes.
- Puree with a stick blender. Add the coconut milk and stir until well combined. Season with salt and pepper to taste. Pour into individual bowls and garnish with some bacon and pomegranate arils