Warm winter acorn squash soup with New Leaf Kitchen

When the temperature starts to plummet, nothing warms the body (and soul) quite like a bowl of homemade hot soup. All December long, New Leaf Kitchen, opens a new window is hosting “Let’s Get Cooking” classes for kids and teens at several of our branch libraries across the county. Each hands-on cooking demonstration features a different healthy and delicious treat. 

In preparation for a month of cooking up fun, New Leaf Kitchen Founder and Director Annie Streitmarter is back with a new recipe that’s easy to make at home when the weather outside is frightful. So, as the saying goes, let it snow! 

Here’s what you’ll need: 
1 acorn squash
1 apple
1 bulb garlic
½ Tbs. olive oil
¼ cup coconut milk (try to get one from a bpa-free can)
½ cup celery juice or vegetable broth
½ tsp. dried turmeric
¼ tsp. dried and ground sage
½ to 1 tsp. salt
½ tsp. pepper 

Pre-heat the oven to 375 degrees. Cut the acorn squash in half and scrape out (and save) the seeds*. Cut apple in half and remove the core. Brush olive oil over the flesh of apple and acorn squash. Place squash and apple flesh-side-down onto a baking sheet along with the full bulb of garlic. Bake for 30 minutes or until soft. 

Remove from oven and let cool until safe to handle. Use a spoon to scrape the flesh away from the skin of the acorn squash. Use your hands to peel the skin off of the apple and squeeze the roasted garlic out of the skin. Mash these together. Add remaining ingredients and stir until smooth. Eat as is or heat again in a small pot.

*Squash seeds can be eaten like pumpkin seeds! 

Learn more about New Leaf Kitchen and its mission to spread the value of healthy eating and mindful living through cooking and food exploration programs here, opens a new window. You can also check out the other recipe they shared with us for Pumpkin Granola and Spooky Trailmix., opens a new window To register for a “Let’s Get Cooking” class at a Branch Library near you, click here, opens a new window.