Sometimes soup is great just as soup and sometimes it needs a little extra. It is a dish that is nourishing for the body and soul, even in the spring we can enjoy a bit of this soothing sweet and spicy dish.
This butternut and acorn squash soup has a little kick to it, we added a dash of jalapeno. Cooked (boiled for 25 min) with shallots, garlic, sea salt and freshly ground pepper. Put the whole thing in a blender and whoopty you have soup.
Depending on how many people, if you use a whole acorn and whole butternut – you can feed 4 people no problem. Cut the squashes into cubes and cover with water when you boil it.
For toppers, red quinoa cooked with carrot and some chopped scallions.
The cucumber is instead of bread. Nice to have something to dip in the soup.
And…if you prefer a light summer dish – it does taste great chilled too.