By Kelly - Nosh and Nourish
This soup is an adaptation of one of the soups previously posted on Reboot with Joe: The Squash & Apple Soup. But I added, and subtracted, and tweaked it…because I really just can’t help myself!
Once the acorn squash is finished roasting (see the directions below), you add it to the stockpot, then puree with an immersion stick blender or in an actual blender. I once had an accident in the kitchen with a hot soup in a blender (think complete explosion of hot liquid all over me and the cabinets and countertops), so I only use the stick blender for hot things!And I really really REALLY liked this soup! I will definitely be making it again. The ginger and coconut water made it feel a bit exotic. This is a perfect fall soup, if you’re on a Reboot or not!
Here are some of the fruits and veggies simmering:
Prep Time: 20 minutes
Cook Time: 1 hour, 25 minutes
Total Time: 1 hour, 45 minutes
Serving Size: 1 cup