So I went to type up my first post since being in California. Well, it was basically a blubbering mess of exclamation marks and the words beautiful amazing beautiful amazing over and over again. I wish I could describe better exactly how exciting this is for us to be here, and how much I love it, and how I gasp at the beauty every time I turn a corner. But the words I’m typing don’t do it justice. I loove it. That is all.
The time adjustment has been tough for the kids, but nothing an hour or two running on the beach running can’t temporarily cure. The beaches!! It’s like this beautifully lush cliff, right next to the most amazing stony beach. The kids love digging in the sand and running and otherwise leaping with joy and excitement.
The kitchen here is AMAZING. Probably the nicest kitchen I’ve ever cooked in. I can’t decide if my kitchen at home is just that bad, or this one is really thoughtfully designed, or both (definitely both), but cooking in my California kitchen makes it a million times more fun.
The first thing I made were these delicious broccoli cheddar patties. I added sausages, cut in rounds and sautéed beforehand with the broccoli. We are obsessed with how tasty they are!
I’m trying to make it a point to stay up on my blogging while here. We’re cooking a lot at the house and so, I made a soup. Turns out, in November San Diego is chilly in the morning and at night, and otherwise gorgeous throughout the day. Since “chilly” is perfect soup weather, this Acorn Squash Soup was a welcomed treat. I love the veggie base with the pesto topping. It just adds such a fun, crunchy element. And let me tell you. We slurped this up.
It’s so flavorful and so many different aspects that are AMAZING. Pin this for later (Pinterest-friendly image below!!), because this is a must-make for fall. So here’s how you make Acorn Squash Soup with Thai Pesto:
Cut the squash in half. Also cut the point off the bottom point off of the squash so it can sit flat on your baking sheet.
Scoop the seeds out of the inside of the squash. In each squash half, scoop 1 tablespoon of ghee, 1/2 tablespoon of coconut sugar, and 1/4 teaspoon cinnamon. Bake it in the oven for 20 minutes.
Pull it out and brush the center juices onto the fleshy top (does that make sense?! Bake it for another 20 minutes.
While the squash is baking, make the pesto.
In a food processor, add the cashews, cilantro, mint, ghee, and agave nectar. Process for about 10 seconds until chunky and combined.
Use a spoon to scoop the flesh of the acorn squash from the skin and place it in a food processor or blender. Add the coconut milk, sea salt, and garlic powder. Process the mixture until completely combined and puréed.
Transfer the soup to bowls. Top with the pesto, a sprinkle of chopped cashews, and some mint for garnish!! Bahhhughh this is too good!!Print
Really fun and cozy Acorn Squash Soup with a tasty Thai Pesto! Perfect for getting you in the autumn spirit and for slurping curled up on the couch.
- 1 acorn squash, cut in half
- 2 tablespoons ghee
- 1 tablespoon coconut sugar
- 1/2 teaspoon cinnamon
- 13.6 oz (1 can) unsweetened coconut milk
- 1/2 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chili powder (optional)
- Thai Pesto:
- 3/4 cup unsalted cashews
- 1 tablespoon ghee
- 2 tablespoons agave nectar (honey or maple syrup works)
- handful fresh cilantro, chopped
- handful fresh mint, chopped
- 1/4 teaspoon sea salt
- Preheat oven to 400F.
- Cut the squash in half, and cut the point off the bottom of the squash so it can sit on your baking pan flat.
- Scoop the seeds out of the inside of the squash.
- Place the squash on a lined baking sheet.
- In each squash half, divide the ghee, coconut sugar, and cinnamon.
- Bake it in the oven for 20 minutes.
- Pull it out and use a brush to brush the center juices onto the fleshy part of the squash.
- Bake it for another 20 minutes.
- While the squash is baking, make the pesto.
- In a food processor, add the cashews, ghee, agave nectar, cilantro, mint, and sea salt.
- Process for about 10 seconds, until combined and chunky.
- Use a spoon to scoop the flesh of the acorn squash from the skin and place it in a food processor or blender.
- Add the coconut milk, sea salt, and garlic powder.
- Process the mixture until completely combined and puréed.
- Transfer the soup to bowls.
- Top with the pesto, additional chopped cashews, and mint for garnish.
Want to save this for later? I made this fun Pinterest-friendly image for you!!