When Tia Mowry told me she was a fan of The Kind Diet—so much that she took the book grocery shopping with her—I was so thrilled! As someone who loves to cook and is trying all kinds of new plant-based recipes, she offered to share this yum-looking soup recipe with us. Thanks, Tia!

xo,

Alicia

Vegan Ginger Acorn Squash Soup

By, Tia Mowry

I am so excited to be guest blogging on The Kind Life! Alicia’s book has been a saving grace. The recipes in it are sooo amazing. I was beyond thrilled and honored when Alicia asked if I wanted to share one of my own recipes on the site, and (after a long deliberation) I finally decided on a recipe for my ginger acorn squash soup. It’s a deliciously cozy winter comfort food, but still light enough to enjoy on a warm spring day. I love how the ginger gives it that extra flavor kick!

Tia Mowry’s Ginger Acorn Squash Soup
Serves 2-3

Ingredients:

1-2 tsps of coconut oil
1 organic raw acorn squash chopped
2 carrots chopped
2 onions chopped
2 celery sticks chopped
3 garlic cloves minced
3-4 inches grated ginger root
About 3 cups vegetable broth (enough to cover the vegetables in the pot)
Parsley as a garnish
 
Instructions:
1. Sauté carrots, onions, celery, and garlic in coconut oil
2. After a couple of minutes, add squash and ginger
3. Pour in vegetable broth
4. Simmer for 30 min
5. Purée or use Vitamix for 5 minutes until desired creaminess
6. Add sea salt and simmer at least 10 more minutes if you want
7. Garnish with parsley, and serve
  

This soup is perfect for the whole family—my son Cree loves it, too! I love experimenting with ingredients and I’ve found that soup is one of the easiest, yummiest things to make with all the veggies in my fridge.