Spicy Roasted Acorn Squash Soup

It’s been a while…but I have a headache and I can’t focus on anything…So I am going to scratch down a recipe.

2 Acorn Squash (Or other sweet/tasty squash)

1 can Coconut milk (other milks are fine too, but straight up coconut adds a layer of flavor)

1 Md-Lg Carrot

1 Stalk Celery

1-2 Cloves Garlic

¼ Cup Onion (any kind, including green)

1-2 Cups Water

1 Bouillon Cube

(Sub premade broth for water and bouillon)

Sriracha, enough to notice, but not overpower (too subjective)

1 Tsp Pumpkin Pie Spice

Salt & Pepper

Cut and clean the squash. Place cut side down on a cookie sheet. Add water just to cover the bottom.

Roast at 350ͦ for approximately 45minutes-1 hour (until you can easily pierce the skin with a fork.)

Take it out of the oven and let it cool a bit while you get the rest together.

Over medium heat add the chopped carrot, celery, onion, and garlic. Sauté until soft and a little brown, but not caramelized. (I sauté with nothing but a bit of water.)

Add the water and bouillon to the pan. Bring to a boil. Let boil for 1-2 minutes.

While that all comes to a boil scoop the squash flesh into your blender/food processor. Pour the boiled liquid and veggies into the blender. Puree until smooth.

Return to pan.

Stir in the coconut milk, pumpkin pie spice, salt and pepper to taste, and sriracha.

Simmer for a few minutes

Scoop into a bowl, garnish as desired (coconut flakes, chopped pecans or walnuts, etc…)

Enjoy!! Don’t burn your mouth.