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Recipe by Shana Balkin

Autumn Slow Cooker Soup with Roasted Acorn Squash and Whole Wheat Couscous

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Autumn Slow Cooker Soup with Roasted Acorn Squash and Whole Wheat Couscous
Parve Parve
Medium Medium
8 Servings
Allergens

Contains

- Gluten - Wheat - Tree nuts
6 Hours
Diets
- Vegetarian - Vegan - No Refined Sugar

This acorn squash soup is delicous, healthy and vegan and the ultimate comfort food. This fall and winter soup is a complete meal so you only have to cook once! Acorn squash, beans, and couscous all cooked and simmered together, drizzled with a spectacular chashew cream and garnished with roasted seeds has all your nutrients in one bowl. And the best part is that you can throw it in the crockpot to cook while you’re away for the day. Now who doesn’t want to come home to a hot and filling meal? 

Ingredients

Soup

  • 2 carrots, chopped

  • 1 celery stalk, chopped 

  • 1 acorn squash, chopped (or equivalent amount in butternut squash, kabocha squash, delicata squash, pumpkin, or sweet potato)

  • 1 onion, sliced

  • 4-6 cups cooked beans (such as Gefen Organic Chickpeas or white beans preferred, but any kind of bean is fine)

  • 1 zucchini, chopped 

  • 3 cloves garlic

  • 1 can Gefen Tomato Sauce

  • 1 – 1 and 1/2 emptied tomato sauce cans full of water

  • salt and pepper, to taste

  • 1 tablespoon golden raisins per serving

  • 1 package whole wheat couscous 

Cashew Cream

  • 1/2 cup raw cashews

  • 1/2 cup non-dairy milk

  • 1/2 teaspoon white vinegar or lemon juice

  • salt, to taste

  • garlic powder, to taste

Acorn Squash Garnish

  • 1 acorn squash

  • salt and pepper, to taste

Directions

Make the Soup

1.

Place all soup ingredients except the raisins and couscous into the slow cooker and cook on low for five to six hours or longer.

2.

In the meantime, put all cashew cream ingredients in the blender and blend at top speed for a good minute or until extremely creamy. It’s best to do this an hour or less before serving so it will be warm or room temperature, but if you refrigerate it first just take it out an hour or so before serving and let it reach room temperature.

3.

Cook whole wheat couscous according to package instructions.

4.

When soup is finished, serve over warm whole wheat couscous and top with golden raisins (trust me, you want these), cashew cream drizzle, and acorn squash garnish. Do NOT stir in the cashew cream; leave it as is or else you won’t taste it.

Acorn Squash Garnish

1.

Preheat your oven to 400 degrees Fahrenheit, then slice your squash in rounds about a quarter-inch thick.

2.

Prepare a baking sheet with Gefen Easy Baking Parchment Paper, arrange sliced acorn squash rounds on the sheet, and add salt and pepper to taste. Bake for about 30 minutes or until soft and just beginning to brown. Remove seeds (you can eat the crunchy ones!).

Recipe tags

acorn squash autumn cashews complete meal ideas complex carbs courgettes couscous crockpot fall harvest fall soup fall squash healthy nut butter roasted squash slow cooker slow cooker dinner slow cooker meals sugar free meals winter soups winter squash zucchini zucchinis
Autumn Slow Cooker Soup with Roasted Acorn Squash and Whole Wheat Couscous

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