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.
23 comments
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I made this for dinner with vegan grilled "cheese" sandwiches and my family loved it! Although I did not use a Vitamix my blender gave it a creamy texture it was delicious, inexpensive, and a new recipe for my collection. Thank You Tia and Alicia for Sharing. -
I just made this lunch. It's really tasty! I love acorn squash, we normally just roast it, sweeten it and add a little vegan flaxseed butter spread. I will make this again!
Thank You, Tia and Alicia! -
Hello there,
We had that delicious soup for supper!! Seriously a keeper: easy to make, cooks fast, very tasty, and I added my personal touch some toasted sunflowers seeds...
Once again delicious!
This is the first recipe I cook from this site, but for sure, not the last one! Thank you for sharing,
Josée -
Gotta love a recipe that's simple, quick & delicious! I've yet to try cooking acorn squash so am looking forward to making this tonight. Thought you might want to try this Roasted Butternut Squash Soup. Basically, you roast the veggies & then throw everything together in a pot with your broth & "milk" and cook a few more minutes then puree & serve....easy.
http://thekindlife.com/recipes/view/1599562/roasted-butternut-squash-soup
One more, a yummy treat, Frozen Banana Bites
http://www.neverhomemaker.com/2010/06/frozen-banana-bites.html -
I am trying this one tonight for dinner. I love every single ingredients in this soup , and together it must be amazing .
Thanks for sharing! -
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This looks incredible can't wait to try it!! The Chocolate Mayo cake from made just right was a saving grace for me and my whole family loves it! and the tuna salad super hero recipe from the kind diet is just so awesome! Ah there's million more but those two kick ass. -
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Yum this sounds tasty. I have a version that I make that is pretty much the same but I add a little almond milk at the end to make it extra light and creamy. -
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Just asked Tia and updated the recipe! She uses enough to cover the veggies in the pot to boil on stove top. About three cups, depending on your pot.
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