Pines and acorns in a pot: A squash soup that enchants not just the forest

Acorn squash soup with leaks and pine nuts


This easy and delicious soup consists of two main ingredients: acorn squash and leeks. Just as I began writing this post, I realized how cool it is to mix an ACORN squash and PINE nuts, things that make me think of the forest, in this green and tasty soup. Perhaps this way it’s easy to remember the recipe. Enjoy!  

Here’s the recipe:

– in a large pot, melt some coconut oil and sauté 3 leeks

– add 2 acorn squashes (seeds discarded)

– add water and simmer until the veggies are cooked (about 30 minutes)

– transfer the veggies into the blender and blend to a puree

– transfer the veggies back to the pot

– add lime juice (of 1 lime), salt, cayenne pepper, turmeric, and curry (I added lots of it)

– instead of unhealthy croutons, add soaked pine nuts (optional)



Karo Caran, the Rainbow Poetess, is a poet and a non/fiction writer. Her novel, "Breaking the silence: A story in paintings" focuses on the censorship of art and gay relationships in the postwar, communist Poland. Her poetry-based memoir, "Life in a Footnotes" will be published this summer.
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