The Kind Life is a community around Alicia Silverstone and The Kind Diet where friends, doctors, experts in green living, and members share vegan tips.

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Tia Mowry’s Ginger Acorn Squash Soup

When Tia Mowry told me she was a fan of The Kind Diet—so much that she takes the book grocery shopping with her—I was so thrilled! As a new vegan who loves to cook and is trying all kinds of new plant-based recipes, she offered to share this yum-looking soup recipe:

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Vegan Ginger Acorn Squash Soup
By:Tia Mowry

Hey guys! I am so excited to be guest blogging on The Kind Life – my husband Cory and I just went vegan in the beginning of the year, and Alicia’s book has been a saving grace. The recipes in it are sooo amazing, and I always make sure to bring it with me when I go grocery shopping.  I was BEYOND thrilled and honored when Alicia asked if I wanted to share one of my own recipes on the site, and (after a long deliberation) I finally decided on a recipe for my ginger acorn squash soup.  It’s a deliciously cozy comfort food, but still light enough to enjoy on a warm spring day.  I love how the ginger gives it that extra flavor kick!

Tia Mowry’s Ginger Acorn Squash Soup
Serves 2-3

Ingredients:
1-2 tsps of coconut oil
1 organic raw acorn squash chopped
2 carrots chopped
2 onions chopped
2 celery sticks chopped
3 garlic cloves minced
3-4 inches grated ginger root
About 3 cups Vegetable broth (enough to cover the vegetables in the pot)
Parsley as a garnish
 

Instructions:
1. Sauté carrots, onions, celery, and garlic in coconut oil
2. After a couple of minutes, add squash and ginger
3. Pour in vegetable broth
4. Simmer for 30 min
5. Purée or use Vitamix for 5 minutes until desired creaminess
6. Add sea salt and simmer at least 10 more minutes if you want
7. Garnish with parsley, and serve

  

This soup is perfect for the whole family – my one-year-old son Cree loves it too! As a new vegan, I love experimenting with ingredients and I’ve found that soup is one of the easiest, yummiest things to make with all the veggies in my fridge.  My creamy cauliflower dill soup and green juice are both go-to’s when I want something delicious and nutritious too!

Let me know if any of you guys decide to try this!

Do you have any recipe suggestions for me?

What are your favorite must-try recipes to share with new vegans?

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Thanks for sharing, Tia! I’m so happy you are loving being vegan and your man is in on it as well. Thank you so much for your passion and enthusiasm, I truly appreciate it and I’m so happy you are here!!! Plus, this looks delicious.

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  • courtney

    Can you roast these seeds and eat them as well? I think they would be a delicious garnish on top! Thanks for the recipe, going to make it right now!

  • Patti Sunshine

    would this work with a hubbard squash? thanks!! cant wait to make it

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  • dougrannells

    This was super easy! Since I’m not a vegan, I substituted chicken broth and added heavy cream to finish ( I know bad boy) but still awesome!

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