Creamy Acorn Squash Soup & Crispy Oyster Mushrooms

It’s officially soup season ya’ll and I am so pumped! 

It has been super rainy, cold, & cloudy in Seattle, so what better way to warm up than a creamy, delicious soup? 

I had an acorn squash sitting on top of my fridge for a couple days, so I decided to roast it up, blend it, add a little spice, get a little fancy, and create this delicious Creamy Acorn Squash Soup with Crispy Oyster Mushrooms. Sounds delicious right? 

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Topped with

crispy rehydrated oyster mushrooms

spiced pumpkin seeds 

dried cranberries 

cracked black pepper 

fresh pea sprouts 

and a few drops of olive oil

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This soup is…

Super easy 

Healthy 

Vegan 

Low fat 

Simple

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Acorn Squash Soup & Crispy Oyster Mushrooms 


By: Taavi Elizabeth     Serves: 2 generous or 3 smaller servings 

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Ingredients: 
  • 1 acorn squash 
  • 1/2 white onion – diced 
  • 1-inch fresh ginger – minced
  • 2 cloves minced garlic  
  • 1 tsp grapeseed oil 
  • Cinamon 
  • Salt & Pepper to taste 
  • 1/2 cup water 
  • 1 tsp vegetable bouillon 
  • 1 tbsp ground cumin 
  • 1/2 tsp oregano 
  • 1/2 tsp cinnamon 
  • 1/4 tsp all-spice 
  • 1/4 tsp coriander 
  • 2 tsp nutritional yeast 
  • 1/2 tsp turmeric 
  • Dash paprika 
  • 1.5 oz dried oyster mushrooms 

 

Directions: 

  1. Rehydrate dried mushrooms in hot water for 10 min. (just enough water to cover the mushrooms). Drain and rinse.
  2. Preheat oven to 400 degrees. Cut squash in half, de-seed, and de-gut. Drizzle with a bit of olive oil, salt, pepper, and cinnamon. Bake for 40-45 min. or until soft. 
  3. In the last 10 min. of roasting the squash, heat up 1 tsp grapeseed oil in a large skillet. Add in onion, garlic, and ginger and saute until fragrant. Remove from pan and set aside.
  4. In the same pan, heat up a bit of grapeseed oil and add in rinsed/drained mushrooms and saute until golden brown and slightly crispy. Set aside. 
  5. Once squash is done, add into a blender along with the rest of the spices, water, vegetable bouillon, and onion mixture. Blend until creamy. If slightly cold, heat up in a saucepan. 
  6. Plate the food: Spoon soup into a serving bowl, top with a few crispy mushrooms, and other optional toppings, such as roasted pumpkin seeds (use any recipe of choice), dried cranberries, fresh pea sprouts, cracked black pepper, and a drizzle of olive oil. 

 

Notes

*This recipe would be great with any squash, especially pumpkin! 

*I like my meal to be hearty, so I serve the soup on top of some quinoa. You could also use short grain brown rice, bulgur, couscous, or any other ancient grain. Be creative!

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