Acorn Squash Soup

Discover Acorn Squash Soup. Review the available recipe details and open the credited original source for the complete preparation method.

• 2 medium acorn squash ((about 3 pounds)) ↔ Substituir
• 3 tablespoons extra virgin olive oil, (divided, plus more for garnish) ↔ Substituir
• 1 large yellow onion, (finely chopped) ↔ Substituir
• 4 garlic cloves, (minced) ↔ Substituir
• 1 teaspoon Ras el Hanout ↔ Substituir
• 1/2 teaspoon turmeric ↔ Substituir
• 2 teaspoons sea salt, (plus more to taste) ↔ Substituir
• 4-5 cups vegetable broth (or water) ↔ Substituir
• 1 teaspoon zested fresh ginger ((from about a 1-inch piece)) ↔ Substituir
• Roughly chopped toasted walnuts, (for garnish (optional)) ↔ Substituir
• 1/4 cup chopped fresh parsley, (for garnish (optional)) ↔ Substituir

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