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Acorn Squash Soup
- 2 lbs. acorn squash
- 3 tbsp. browned clarified butter
- 1/2 tsp. cumin seeds
- 1 onion, diced
- 8 chives, chopped
- 1/2 tsp. cumin powder
- 1 c. coconut milk
- Salt and pepper to taste
- Garnish: fresh cilantro
Peel the squash and cut into large cubes.
Heat the brown butter in large Dutch oven over medium heat. Add the cumin seeds and toast for 10 seconds. Add the garlic, onions, and chives, cook for 3 minutes. Add the squash and cook until
t just begins to caramelize. Add the salt and enough water to just cover the squash and cook for 20 minutes. Add
the coconut milk in the last 3 minutes. Season with cumin powder, salt and pepper and garnish with fresh cilantro. |