Acorn squash, mint soup - stock-free, vegan, gluten-free
Prep time
Cook time
Total time
Author: Ujwala Chintala
Recipe type: Soup
Cuisine: Fusion
Serves: 4
Ingredients
1 - acorn squash
1 cup - fresh mint leaves
1 red onion
3 green chillies
⅛th tsp - fresh ground nutmeg
⅛th tsp - cumin seeds
½ tbsp - ghee
½ tbsp - your choice of oil
Pink himalayan salt (Based on your preference use your own amount)
Instructions
Cut squash into half. Cook acorn squash in pressure cooker till 2 whistles. If you don't have pressure cooker, boil water in stockpot. Submerge acorn. Cook till soft. After cooking, remove and discard skin. Skin comes off quickly.
While it cooks, heat oil in a pot.
Add cumin. Fry for 40 seconds.
Add chillies, onion and mint. Fry for 5 minutes. Stir every minute.
Blend all ingredients together.
Add ghee to a pot.
Add soup blend.
Add salt, nutmeg.
Cook 3 minutes.
Garnish with cilantro.
If mint flavor is strong, add whole milk/nut milk to neutralize. Increase green chillies for additional spice. If sinuses are bothering you go for few more chillies. :)
Serve hot.
Recipe by Ujwala's Delicacies at https://www.ujwalasdelicacies.com/acorn-squash-mint-soup-stock-free-vegan-gluten-free/