A slow cooker and high-speed blender make this Acorn Squash Soup a cinch to prepare. The squash is cooked whole! This is good news if you are uncoordinated with a knife. Raw squash can be tough to cut.
You can also cook the squash ahead of time. I cook it the day before and store it in the fridge. With cooked squash on hand the soup can be made in mere minutes.
The soup itself is made entirely in a blender. Quick and easy! A high-speed blender creates enough friction to warm ingredients – so it blends and “cooks” at the same time!
Acorn Squash Soup
My grandmother grew acorn squash in her garden. She baked them in the oven with brown sugar and butter. They were delicious.
Of course, brown sugar and butter are out of the question now that I follow a healthy plant-based diet. But the memory of my granny’s baked squash inspired this Acorn Squash Soup recipe.
Fiber rich dates are used to lend some yummy sweetness.
Slow cooking keeps the squash nice and moist.
Rosemary adds a savory tinge that pairs well with the nutty flavor of pecans.
The soup is warm, creamy and satisfying. I think granny would be proud…
Note: I do not include nutrition information with my recipes because I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.