- 1 acorn squash or small butternut squash
- 3 TBSP ghee or butter
- 1/8 tsp each: cinnamon powder, ginger powder, cardamom, nutmeg, saffron
- 2 cups onion, chopped
- 1 carrot, diced
- 1 potato, diced
- 1 apple peeled, cored, and chopped
- 3 1/2 cups water
- 1 cup almond milk (or milk or cream)
- 1/2 cup apple cider
- Salt and pepper to taste
Clean the squash, cut in half and scoop out seeds. Place it cut side down on a lightly oiled baking pan, cover and bake at 350 degrees F for about one hour.
Sauté the spices in ghee. Add the onion and sauté until translucent. Add carrots, potatoes, apples and water. Bring to boil, simmer covered about 20 minutes or until vegetables are tender.
When the baked squash has cooled, scoop out the soft insides and add to the soup. Add the milk and cider. Blend with a hand blender to your desired consistency (smooth or chunky) add salt and pepper to taste and more cinnamon if desired.
In South Central PA, you can find organic veggies here.
In South Central PA, you can get dairy products from here.
High quality salts, herbs and spices can be found here.