This Is a. Hearty acorn squash, apple and sweet potato soup that is all the warm flavors of fall.
- 3 acorn squash halved and cleaned.
- Two apples
- Two small or 1 large sweet potato
- Med sweet onion
- 2 tab spoon virgin olive oil
- Veg broth
- 1 can coconut milk
- 1 Tbs brown sugar
- 1/2 Tbs cinnamon and dash of nutmeg
- S and p
- Curry to taste. I like it light so 2 tsp.
Roast squash halved and cleaned with apple wedge and dash oil incenter until tender.
Include sweet potatoes in roasting. I wrap all infoil.
Brown chopped onion in oil ontil just browning. Add broth and flesh from roasted veggies.
Bring to boil add cinnamon, and purée. Add coconut milk. Bring up to temp simmer and serve hot.
Published by Gritcooking- A Southern Girls Taste
I was raised on a large farm in a small community of Long Shop, Virginia. Just a stones throw from Blacksburg, Va and a short drive to the WV boarder. I grew up appreciating Appalachia cooking with low budgets and home grown veggies. What honestly tastes better than a warm tomato out of the garden sliced fat with salt and pepper? Maybe a bowl of good brown pinto beans and cornbread. Or even better grilled trout fresh caught from the creek!
My childhood was a dream... and what has made my passion for food- sharing good meals with good friends and loved ones.
My food always has a story and always in sizes to share.
I now have begun a new adventure with my love Jason, and we created the Bellman and Concierge LLC and reopened the beautiful Oaks Victorian Inn. A childhood home I knew well growing up and now saving for many to enjoy as a Boutique Bed and Breakfast. Cooking for guests and sharing traditions. Come visit us at
Im a county girl with a lot of love to share and I share in my cooking, stories and big hugs. Girl raised in the South cooking- that's me! GRITCOOKING!
I hope you enjoy and please, share and give feedback on what you like or wanting to know more on. Much LOVE always.
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