Here is another wonderful, autumnal dish you could add to your Thanksgiving Meal Plan. This soup was inspired by a restaurant meal I had a couple of weeks ago. We went to a Thai place in downtown Denver for a 4 course meal (mine was completely vegan and delicious) and the soup course was a Thai Style Pumpkin Soup. It was so good and I couldn’t quite put my fingers on what was in it. I made up my mind to try to recreate it at home, but this soup turned out nothing like the Thai Pumpkin!! Still, it is delicious in its own right, not to mention nutritious and easy to make.
5 Ingredient Squash Soup
- 1 acorn squash
- 1 can cannellini or other white beans, drained and rinsed
- 1/2 yellow onion
- 1 green apple, diced
- Vegetable stock, as desired
- Preheat the oven to 400. Halve the squash and scoop out seeds. Place cut side down in a baking dish and roast for 45 minutes to an hour, until soft.
- Meanwhile, slice up the onion and saute in a little olive oil until golden brown.
- Once the squash is cooked, remove from the oven. Scoop out the soft insides and put in a high-speed blender or food processor. Add beans, onion, diced apple, and a little vegetable stock (about 1 cup to start).
- Blend or process until smooth, adding vegetable stock as needed to get desired consistency. If you are using a food processor you might have to do this in batches and makes sure to scrape down the sides.
It’s that simple!! I didn’t even use any seasonings on this soup, I thought it was delicious as is. Thanks to the addition of beans (which you can’t even tell are in it) this soup packs quite the protein punch. Next time I will add a couple handfuls of spinach as well, but I didn’t want to risk it being a gross, off-putting color!! I topped the soup with a sprinkling of pepitas, but my old standby of toasted walnuts and dried cranberries would work too.