This might be my favorite soup ever made. Ever. It hardly needs an introduction. The flavor of the acorn squash is subtle and the toasted pecans give it a creamy goodness and depth I didn’t think was possible. I used a Chile Lime Seasoning for this soup, but if you don’t have it, you could always sub in some smoked paprika and ground cumin. This recipe serves two people and is best served with a hearty, crusty bread on a snow day…. in April.
1 medium acorn squash, about 2 cups
1 Tbsp extra virgin olive oil
1 pinch sea salt
1 dash black pepper
3/4 c pecans, toasted
1 Tbsp maple syrup
1 1/2 c vegetable broth
1 tsp Peruvian Chile Lime Seasoning
1 1/2 tsp sea salt
2 tsp white miso paste
1 small bunch daikon radish microgreens
1 pinch Colorado Bee Pollen, purchased from Mondo Market
1 pinch Peruvian Chile Lime Seasoning
1. Preheat the oven to 400 F. Cut the acorn squash in half and scoop out the seeds. Coat the squash halves in olive oil and sprinkle with salt and pepper. Place on a cookie sheet and bake until fork tender, about 20 minutes.
2. When the squash is cool enough to handle, peel the skin off and discard. Place the squash, toasted pecans, maple syrup, vegetable broth, Peruvian Chile Lime Seasoning, salt and miso in a blender or Vitamix. Blend until smooth. Adjust seasonings to taste.
3. Garnish with homegrown microgreens, bee pollen and a sprinkle of Peruvian Chile Lime Seasoning. Serve hot and enjoy every bite.
Soundtrack: School Bus Driver by Trampled by Turtles