This week for Fresh Tip Tuesday I tackled my bag from Farm Fresh Carolina and decided it was a SOUP DAY using acorn squash! Also, my mini was sick, so she needed some liquid gold to help lift her spirits. LOL
Ginger contains gingerol, a substance with medicinal properties and pairs will with acorn squash as well as sweet potatoes so it had to be included. I prefer using ginger paste, or fresh grated, but dried will work for the recipe as well. If you do not have a Tupperware’s Pressure Cooker, you could use an InstaPot or the traditional method of roasting, blending, then simmering on the stove, just know it will take 3 times longer.
Try it out, and let me know what you think!
Acorn Squash and Sweet Potato Soup
1 acorn squash
2 medium sweet potatoes
1/4 cup onion, chopped
2-3 cups vegetable broth
1 tsp ginger, I prefer FRESH
1 tsp fresh thyme
1 (14 oz) can coconut milk, lite
1/4 tsp cayenne pepper
salt and pepper
- Peel and cut squash and sweet potatoes into 1-inch chunks.
- Place squash, sweet potatoes, onion, spices and broth to cover in Tupperware Microwave Pressure Cooker. Cook for 16 mins on high. (test to be sure squash is soft after pressure releases.)
- Scoop into thePowerChef System and process until smooth. Add back to the pressure cooker and combine with coconut milk. Stir, season with salt, pepper and cayenne.
- Serve with artisan croutons.
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