The other day I just couldn't get warm for the life of me! I guess being stubborn to the idea of summer being over and refusing to turn the heat on, surely had something to do with it. Although I swear, I've been trying to embrace Fall the best I can. Cooking stews, chilis and soups is something I look forward to and it sure as heck helps me tolerate the cooler weather.
For example, a bowl of hot soup can work magic when you're cold. Convinced this would do the trick and warm me up, I went looking for some recipes. I didn't have to search long before I came across Sara Forte's curried sweet potato soup. This soup is delish, nourishing AND healthy, which is probably the greatest combo ever for me. If you’re not familiar with Sara Forte and the Sprouted Kitchen blog, I highly recommend checking it out. Her book is filled with nutritious and delicious meals for everyday.
Alas, my excitement soon came to an abrupt end when I realized I didn't have any sweet potatoes... and as it turns out, a couple of other necessary ingredients, as well. Oh, but do not despair my friends, I do not give up that fast. Oh no, no, I was gonna make soup no matter what!
So, I turned to what I had in the fridge – an acorn squash. I find acorn squash to be a very good substitute for sweet potatoes, since they taste so similar. The mildly-flavored squash is filled with sweet, tender and super nutritious flesh, which won't overwhelm other ingredients. Not just that, it's low in fat and calories, but also rich in micro-nutrients – especially vitamin A, vitamin C, vitamin B6 and potassium. And guess what? It makes for a great soup! Enjoy!
Curried Acorn Squash Soup with Lentils
2 tablespoons coconut oil
1 yellow onion, chopped
2 teaspoons curry powder
1 teaspoon turmeric
1 teaspoon ginger powder
2 lbs peeled acorn squash, cut into 1-inch cubes
3 cups veggie broth
1/2 cup apple juice (or orange juice)
1 teaspoon Sriracha sauce
1 cup coconut milk, light
1 1/4 cups cooked black lentils, drained
a few cilantro sprigs, chopped
salt and pepper to taste
greek yogurt, for serving (I used 2%)
make it :
Preheat the oven to 375°. Line a baking sheet with parchment paper. Add the cubed acorn squash and drizzle with olive oil. Season with salt and pepper. Roast for about 30 minutes or until cooked through.
While squash is roasting prepare the lentils (see cooking instructions on package).
Heat 1 tablespoon of the coconut oil in a large skillet over medium-low heat and add the onion. Sauté until translucent. Add the spices and stir for a minute or so, until very fragrant. Set aside.
Add the acorn squash to the skillet with the onions, along with the broth and apple juice. Stir and bring to a simmer. Cook for another 5 minutes. Use an immersion blender or regular blender to puree the soup.
Stir in the Sriracha and the coconut milk. Season with salt and pepper and continue to cook on low heat until heated through.
Serve each bowl with a swirl of yogurt, a couple of spoonfuls of the lentils, and fresh cilantro.
Recipe adapted from sprouted kitchen bowl+spoon cookbook