Acorn Squash Soup
Maple syrup, nutmeg and ground cinnamon add holiday flavor to this classic autumn soup. Garnish with roasted pumpkin seeds for even more holiday zest.
Ingredients
- 2 cups (480 ml) vegetable broth, or chicken broth
- ¼ cup (60 ml) soy milk
- 1 pound (454 g) acorn squash, roasted, seeded, and peeled
- 2 (20 g) pitted dates, or 1 teaspoon maple syrup
- 1 pinch ground nutmeg
- ½ inch cinnamon stick, or 1/4 teaspoon ground
- ¼ teaspoon salt, optional
Directions
- Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed.
- Blend for 5 minutes 45 seconds, or until heavy steam escapes from the lid plug opening.
Chef's Notes
To roast squash easily, split in half, scoop out the seeds if desired, and place flesh side down on a lightly greased baking pan. Pierce skin with a knife in several spots, and roast 350°F (180°C) for 30 minutes.
Ingredients
- 2 cups (480 ml) vegetable broth, or chicken broth
- ¼ cup (60 ml) soy milk
- 1 pound (454 g) acorn squash, roasted, seeded, and peeled
- 2 (20 g) pitted dates, or 1 teaspoon maple syrup
- 1 pinch ground nutmeg
- ½ inch cinnamon stick, or 1/4 teaspoon ground
- ¼ teaspoon salt, optional
Directions
- Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed.
- Blend for 5 minutes 45 seconds, or until heavy steam escapes from the lid plug opening.
Chef's Notes
To roast squash easily, split in half, scoop out the seeds if desired, and place flesh side down on a lightly greased baking pan. Pierce skin with a knife in several spots, and roast 350°F (180°C) for 30 minutes.
Ingredients
- 2 cups (480 ml) vegetable broth, or chicken broth
- ¼ cup (60 ml) soy milk
- 1 pound (454 g) acorn squash, roasted, seeded, and peeled
- 2 (20 g) pitted dates, or 1 teaspoon maple syrup
- 1 pinch ground nutmeg
- ½ inch cinnamon stick, or 1/4 teaspoon ground
- ¼ teaspoon salt, optional
Directions
- Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed.
- Blend for 7 minutes 30 seconds, or until heavy steam escapes from the lid plug opening.
Chef's Notes
To roast squash easily, split in half, scoop out the seeds if desired, and place flesh side down on a lightly greased baking pan. Pierce skin with a knife in several spots, and roast 350°F (180°C) for 30 minutes.
