Finally fall vegetables are here! Fall is without a doubt my favorite season. It brings delicious vegetables, crisp air, harvest festivals, beautiful landscapes, and, of course, pumpkin. It also brings my birthday, which is just a bonus. I couldn’t wait any longer to make a squash soup because soups are probably my favorite thing about fall. There’s something about enjoying food that is sweet, warm, and comforting on a fall day. This recipe uses acorn squash and delicata squash which work perfectly for this! Not to mention how good they are for you!
I had never had delicata squash prior to this, but I saw it at the farmer’s market and couldn’t resist. I also had acorn squash at home already, also from the market. I used both delicata squash and acorn squash in this recipe simply because I’m indecisive and couldn’t choose just one. Seriously that’s why. But you could use one or the other and it would taste just as good!
When you remove the seeds from your squash, you can save the seeds and roast them with a bit of Himalayan salt in the oven at 325 degrees F for about 15 minutes and you’ll have yourself a delicious and healthy snack! I used them for garnish on top of my soup along with a few raw pecans.
Shout out to Jordan for being creative and grabbing some leaves from outside for my pictures!
I will definitely be making this again on another cozy Sunday.
- 1 delicata squash
- 1 acorn squash
- 2 cloves garlic, minced
- 1 cup pecans, soaked for a few hours (I soaked them overnight)
- 1 cup water
- 1/2 cup broth of choice (or just use extra water)
- 1 T cooking oil (I used duck fat, use other oil for vegan option)
- 3/4 tsp ground cinnamon
- 1/2 tsp ground clove
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- Preheat oven to 325 degrees F.
- Cut the acorn squash and the delicata squash in half lengthwise. Scoop out seeds with a spoon. Place in a large baking dish cut side down with a small amount of water in the bottom so that the water is just covering the entire bottom of the dish. Place in the oven. Bake for about 50 minutes, or until tender. Remove from oven and allow to cool.
- While the squash is cooling, add cooking oil to a pan on stove and heat over medium-low heat. Add minced garlic and cook for about 2-3 minutes. Remove from heat and set aside.
- Using a food processor (or Nutribullet if you have one, I like this better), add in 1 cup soaked pecans and 1 cup water. Process until smooth and milky and there are no chunks of pecan left. Set aside.
- When your squash is cooled enough, scoop out the meat from each squash into a large bowl. Add in 1 cup of pecan milk, garlic, spices, and broth or extra water. Stir to combine.
- Place into food processor and process until creamy smooth.
- Add soup to a medium-sized pot and cook on the stove over medium-low heat for about 10-15 minutes, stirring occasionally.
- Makes 2 servings. Serve hot. Enjoy!