Acorn Squash Soup

At the beginning of the week I decided that I needed to roast a squash, and when I say needed I really mean that! At the moment I cut it, seasoned it, and put it in the oven I really truly felt that I needed to be doing it! Believe me guys, this happens more often then you would think!

The problem was, that I was not sure what I would do with my finished product! So I packaged it up, and threw it in the fridge until I knew what I wanted to create with it. 

Throughout the week the weather became amazing, and by amazing I mean that fall officially hit! I was foggy in the morning, we had a couple days of rain and the temperature is slowly dropping. As much as I love this weather it was leaving me craving food that would warm me to my bones! Obviously pumpkin everything was the most logical thing to do, but I needed to branch out (and use up that tasty squash that I had sitting in the fridge). So, on a particularly chilly night when I was off work late, starving, and oh so cold I felt like it was time to whip this squash into some amazing heart warming soup.

For this soup I used a medium sized acorn squash, since it was what I had in my fridge, but I am certain you would be able to use butternut or even pumpkin! Whatever is plentiful in your home at any given moment in time. 

First off, I sliced up and the squashed and removed all the seeds. Then I drizzled some olive oil, and sprinkled on some Italian Style seasoning and a bit of pepper then baked them in the over for about 45 minutes at 350 degrees. Keep checking on them, and when they are fork tender and it looks like you could separate the skin from flesh they are done!!

From this point on, this is what you will need:

- the squash you have roasted

- a small onion, chopped

- couple stalks of celery chopped

- three cloves of garlic, crushed

- 2 tbsp of olive oil

- 1 can of coconut milk

- 2 cups of vegetable broth

- 1 1/2 cups of frozen peas

- crushed red pepper, to taste
- sriacha, to taste

Whatcha you should do now:

1. Get your lovely boyfriend to peel the skins off the squash and put all of the flesh into a blender while you chop the vegetables and sauté the garlic, onion and olive oil together, on medium heat until tender. Turn element to low.

2. Add the can of coconut milk to the frying pan and gently heat through. Then add the coconut milk mixture to the blender and blend until the squash is a smoothish consistency.

3. Put it all back into the frying pan, add the spices, and the vegetable broth until your desired consistency is reached. Add in frozen peas and heat till warmed through again!

That should be all! Be prepared to enjoy some amazing and delicious soup! (Jonathan really seemed to enjoy it, so I can assume it was good!)