Winter Vegetable Soup in a Squash Bowl

Hey guys! I know that bread is awesome and it's pretty difficult to not have, but skip it this time. Yesterday it was grey and cold outside and  I was having major cravings for soup in a bread bowl,  but bread bowls aren't gluten free (and I've been doing so well) and they're too heavy for me. So I asked myself, "what's not too heavy, gluten free, and here in my house (because I'm too lazy to go to the store)?" The answer was right there on the counter: acorn squash.

This is recipe 2 from the box of squash I got from ChefMom. Here's the first: Stuffed Collard Greens

 Try them both.


2 acorn squash, halved and seeded
1-2 tbsp oil
4 garlic cloves, minced
3 carrots, chopped
1 onion, chopped
6 c vegetable broth
2 delicata squash, peeled and diced
1 potato, peeled and diced
15 oz black beans

2 c chopped mushrooms
1 bunch of kale, de-stemmed and chopped

tarragon, basil, salt, pepper, and red pepper flakes, to taste
  1. Preheat the oven to 425.  Pour some water in a baking dish and put the squash cut-side down in the water. Cook for about 30 minutes or so.
  2. Get some oil nice and hot in a soup pot. Cook up your garlic, carrots and onion and cook until the veggies start to brown.  Add broth, squash, potato, and spices; bring to a boil. Reduce heat to a simmer and cook until the squash is very soft and almost breaking apart, about 20 minutes.
  3. In separate pots, fry up with mushrooms and the kale. You know it's done when the mushrooms and kale start to brown.
  4. Stir in beans, kale, mushrooms and cook over medium heat until the beans are heated through.
  5. Serve in squash bowls. 

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