This dish does not contain dairy or gluten.
Happy Monday! I hope your week is off to a good start. Soup should be off the menu at this point in the year but given that we had snow on Saturday and a chilly Sunday, I deem it very appropriate still
I made this soup a week ago and added the pumpkin in a whim. Best. Choice. Ever. I loved how the flavors fused together.
Here are the details you need to make this soup at home.
Ingredients
3 acorn squashes
1 can organic pumpkin
1 cup cooked quinoa
vegetable broth
1/2 onion
2 garlic cloves
ginger
salt, pepper
olive oil
Preheat the oven to 425F. Cut the acorn squashes in half. Remove the seeds with a spoon and place them on an oven tray lined with unbleached parchment paper. Drizzle with olive oil, season with salt, and roast in the oven for about 30 min until almost tender. Allow to cool, peel, and cut into chunks. Cook 1 cup of quinoa in 2 cups of water until fluffy. Set aside.
Peel and dice the garlic. Dice the onion and set aside. Saute the garlic in a pan with a little bit of oil until fragrant. Add the onion and cook until golden. Add the acorn squash, the pumpkin, and about 1/2 cup of vegetable broth. Season and add 1-2 tsp ginger. Simmer for about 10 minutes add, 1/4 cup of cooked quinoa, and blend to desired consistency.
How easy is that? I love how versatile soup can be for lunch. You can have it with crackers, croutons, or a fried egg for extra protein. I never get bored! The best part is that you have soup for a few days which makes meals a lot easier, especially now.
Enjoy these easy acorn squash and pumpkin soup (gluten-free). Take a photo and share it on Instagram using #peoniesandalatte.
Thanks for reading this post!
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