A comforting dish, acorn squash soup is creamy, savory, spicy, tangy and subtly sweet--all that you need for a stimulating and invigorating experience. This simple joy is best served before meals and is extra delicious served with crusty bread. Adapted from A Simple Celebration by Ginna Bell Bragg and David Simon, Acorn Squash Soup is a pleasure to make as much as it is to eat. In this recipe, acorn squash is baked and pureed into a soup flavored with vegetable stock, vegetable broth, liquid Aminos, ground cinnamon, ground cloves, ground ginger, and salt and garnished with a dollop of plain nonfat yogurt.

Acorn squash, also known as pepper squash, is a winter squash that is elongated in shape with a sweet yellow-orange flesh. It is a good source of riboflavin, iron, Vitamin A and Vitamin C. When buying acorn squash, choose those that feel heavy for their size and have a deep-colored hard rind that is free of moldy spots and blemishes. The hard skin of acorn squash protects the tender flesh and allows it to be stored for longer periods. It does not require refrigeration and can be stored in a cool and dark place for a month or more.

Before baking, acorn squash need so be sliced and half and the seeds and fibers in the center need to be taken out and discarded. You can also save the seeds of the squash and toast them for snacking the same way that you would pumpkin seeds. Because the skin of the acorn squash is hard, you need a large and steady knife to slice into it. Cut through the stem end lengthwise rather than across the diameter of the vegetable. The amount of time needed to bake the squash and make it tender can depend on the size of the squash so adjust accordingly.

Ingredients

6 medium acorn squash (cut into quarters)

4 to 5 cups vegetable stock

3 tablespoons vegetable broth powder

2 tablespoons liquid Aminos

¼ teaspoon sea salt

1 tablespoon ground cinnamon

½ teaspoon ground cloves

½ teaspoon ground ginger

Plain nonfat yogurt

Preparation Instructions
1

Preheat the oven to 375 degrees F. Spray a baking sheet with olive oil. Place the squash, cut side down, on the baking sheet. Cover with aluminum foil and bake 45 minutes. Remove and allow to cool.

2

Using a spoon, scoop the meat from the squash and place in a pot. Add the stock, broth powder, liquid aminos, salt, cinnamon, cloves, and ginger to the pot. Simmer for 20 minutes.

3

Remove the pot from the stove and puree the soup with an immersion blender. (Or, a little at a time, put the ingredients in a traditional blender or food processor to puree.) Serve with a scoop of yogurt.