Acorn squash, mint soup - stock-free, vegan, gluten-free
 
Prep time
Cook time
Total time
 
Author:
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
  1. 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.
  2. While it cooks, heat oil in a pot.
  3. Add cumin. Fry for 40 seconds.
  4. Add chillies, onion and mint. Fry for 5 minutes. Stir every minute.
  5. Blend all ingredients together.
  6. Add ghee to a pot.
  7. Add soup blend.
  8. Add salt, nutmeg.
  9. Cook 3 minutes.
  10. Garnish with cilantro.
  11. 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. :)
  12. Serve hot.
Recipe by Ujwala's Delicacies at https://www.ujwalasdelicacies.com/acorn-squash-mint-soup-stock-free-vegan-gluten-free/