Nothing warms you up like a bowl of soup. We love our version of squash soup with a sweet hint of lavender. Topped with a drizzle of Lemon Ginger dressing that brightens the day with it's lemon and zingy ginger notes.
Winter Acorn & Lavender Soup
1 acorn squash, cut in half and deseeded
1 onion, diced
1 Tbsp olive oil
2 cloves garlic, minced
2 tsp culinary lavender, ground
3 cups chicken or vegetable stock
1/2 cup cream (or milk)
1/2 tsp salt
1/4 tsp pepper
Lemon Ginger Dressing
1/2 cup olive oil
2 inches ginger, grated
1 clove garlic
2 Tbsp sherry
3 Tbsp lemon juice
2 Tbsp maple syrup
1/8 tsp nutmeg
Garnish with pepita seeds
In a microwave container cook acorn squash for 7-10 minutes or until soft.
While acorn squash is cooking, heat a medium saucepan on medium heat, add 1 Tbsp olive oil and onion. Let onions soften and cook for about 3-4 minutes, add garlic and saute another minute.
Scoop out acorn squash and add to onion mixture along with 3 cups broth. With a stick blender puree until smooth. Add salt, pepper and cream, stir to combine. Turn heat to low and while it continues to warm prepare the dressing mix.
In a blender combine olive oil, ginger, garlic, sherry, lemon juice, maple syrup and nutmeg. Blend for a few seconds until emulsified.
Ladle hot soup into bowls, top with a drizzle of dressing and top with pepita seeds and lavender cocktail pick for garnish.
Notes- to grind culinary lavender use a clean coffee grinder and grind to desired texture. If you have extra dressing it tastes great on salad too!
If you make this yummy soup #norwoodlavenderfarm we would love to see it! If you want to share our recipe or photos please just make sure you give photo and recipe credit.
I am Nicole Callen, lavender lover, farmer, and owner of Norwood Lavender Farm. My intention for this page is to bring you great lavender related content that you can use. Most of it contains culinary adventures that transpire in my kitchen, as I have a love for the complex floral flavor and depth that lavender brings to cooking.