Fall is here! Woohoo!! Like the social media all around me; I am PUMPED! It was pretty awesome that the first day of fall was actually chilly too! It happened overnight and it really got me in the spirit! From here on out it is a count down to my favorite holidays! I adore Halloween and its fantasies, Thanksgiving in all its gluttony, and holly jolly Christmas! Any excuse to play dress up and cook big cozy meals while hanging out with close friends and family is fantastic in my book!
Below is a recipe that incorporates an acorn squash into a classic corn chowder to create a thick warm fall-themed dish that is sure to make a hit with just about anyone. Seriously, it is husband (future husband for me) approved! I made it using random items in my kitchen too, doesn’t get much easier than that! One of the biggest perks about this recipe, aside from how yummy it is, is the fact it is packed with vitamins C and D, iron, fiber, and loaded with protein! Delicious and healthy! Hallelujah!
Throw this together, scoop yourself a bowl, and curl up on the couch with a cozy blanket and enjoy! A holiday themed movie makes it taste even better too! Hocus Pocus anyone?
- For broth:
- 1 medium Acorn squash
- 1-2 tbs olive or coconut oil
- ½ C soaked cashews
- 2 C vegetable broth
- 1 C almond milk (or dairy milk of choice)
- The rest:
- 1 bag frozen corn kernels
- 1 ½ C black beans or 1 can rinsed and drained
- 1 block firm tofu, cubed
- 2 sweet potatoes, coarsely diced
- 1 medium white onion
- 2 tbs olive or coconut oil
- ¼ tsp coriander
- ¼ tsp cumin
- Dash cinnamon
- 1 tsp salt
- 1 tsp black pepper
- ¼ tsp red pepper
- Soak cashews in water overnight. If you need this soup right NOW, and did not overnight soak, boil cashews for 15 minutes on the stove.
- Preheat oven to 400 degrees. Slice acorn squash in ½. Scoop out seeds and brush with olive or coconut oil. Place face down on a baking sheet. Roast for 45 minutes or until squash is tender. Remove from oven.
- While squash is cooling, place diced sweet potato and onion in a large skillet on medium heat along with 2 tbs olive or coconut oil. Sauté until sweet potatoes are almost tender. They do not need to be completely done as they will continue to cook once placed in soup.
- Once squash has cooled enough to handle. Scrape all of the squash from the skin and place in blender. Add soaked cashews, vegetable broth, and almond milk. Blend until very smooth.
- Place a large pot on your stove. Add acorn squash broth, sweet potato and onion mixture, corn, tofu, and black beans. Stir well to incorporate. If you want your chowder to be thinner now would be the time to add more milk or vegetable broth to your pot. I prefer mine thick and creamy so I was fine with the previous measurements.
- Bring soup to a low simmer. Start adding your spices. Start with the salt and pepper. Taste it. Then slowly add your others in, tasting as you go. You may find you want more or less of these spices. A little goes a long way in this recipe!
- Once the chowder has simmered for about 10 minutes you are good to go! I found the next day it took on a slightly different flavor as the spices had longer to soak into the veggies and tofu. Both ways were to die for (figuratively, of course). Happy fall y’all!