Acorn Squash and Mango Soup

ACORN SQUASH and MANGO SOUP
Serves: 7
Ingredients:
1 Tbs Organic Coconut Oil (may add more if needed)
2 Acorn Squash
2 Mangos peeled and cut in strips and then smaller pieces
1/2 organic onion (or whole onion)
5 organic celery stocks
5 organic carrots
4 cups organic vegetable broth
1/4 - 1/2 cup unsweetened vanilla almond milk
2 cloves of garlic
Season to taste with:
     celtic sea salt (light gray) can be purchased at a health food store
     pepper
     chili powder
     garlic powder
     paprika
     cinnamon

Cut acorn squash in half and set seeds aside.  Place on a baking sheet flesh side down and cook for 30 minutes on 375.  Melt 1 Tbs organic coconut oil in soup pot.  Place chopped: onion, celery, carrots & mangos in pot until onion is translucent.  While veggies are sauteing put spices in according to taste except for cinnamon.  Pour vegetable broth over veggies and let simmer for 20 minutes after coming to a boil.

Remove squash from oven and scrape out of shell.  Place in pot and cook for an additional 5 minutes.  Using a slotted spoon remove contents a little at a time from pot and place in blender until smooth & poor back into pot. (This will take 4 - 5 times)  It's ok to have some pieces that did not get ground up.  Pour in 1/2 cup of filtered water in mixture if too thick.  Add cinnamon to taste.  If you desire creaminess, pour 1/4 cup + almond milk into soup gradually.

To roast the seeds:  Rinse the seeds and allow them to dry. You can pat them dry but I find that allowing them to dry naturally makes the roasting better. On a parchment-lined baking pan, spread the seeds out. Sprinkle with celtic sea salt and drizzle with coconut oil or butter.  Bake at 350° for 10 min or until they begin to brown or become fragrant.

To serve, pour soup into bowl.  I put 2 small scoops of heated organic black beans for extra protein in the middle of the bowl and garnished with the roasted seeds and sliced pear.  Most people may not want to eat the shells but it doesn't bother me.

A nice wine pairing would be Pinot Grigio to bring out the crispness of the pear and mango.

Enjoy!

Note:  I choose to cook with organic coconut oil because when heated it does not oxidize and turn into free radicals which can damage your body.  I love organic extra virgin olive oil but only use it for salads and dipping bread because it will oxidize when heated.

HAPPY FALL
Much Love,
Robin