ROASTED ACORN SQUASH SOUP

Soup season is officially here so let’s make it a good one!

Warm, smooth, and flavorful homemade acorn squash soup is the soup of the season! Fresh fall ingredients come together as one. Acorn squash is rich in antioxidants. It’s a sweet winter squash that’s low in calories yet packed with nutrients, vitamin C, potassium, and magnesium.

Try it today, it requires very low effort to make. Enjoy a warm cup on a cold autumn day.

Prep time 15 minutes / Cook time: 1.5 hour / Serves: 3-4 cups.

INGREDIENTS:

• 1 acorn squash roasted

• 1 medium carrot diced

• 1/2 onion diced

• 3 garlic cloves diced

• 1/4 cup of coconut milk

• 2 cups of vegetable broth

• 3 tablespoons of avocado oil

• 1/2 lemon squeeze

• 1 teaspoon of salt

• 1 teaspoon of black pepper

• 1/4 teaspoon of turmeric

• 1/4 teaspoon of cinnamon

• 1/4 teaspoon of nutmeg

TOPPINGS:

• croutons of your choice

• roasted sunflower or pumpkin seeds

• chilli flakes

• a dash of olive oil

INSTRUCTIONS:

1. Cut acorn squash in half, place into a baking dish facing down. Add water into the baking until half covered. Bake at 425F for about 45 minutes.

2. While the acorn squash is baking, chop your onion, carrot, and garlic.

3. In a small pot add 3 tablespoons of avocado oil. Sauté the onion, garlic, carrot until translucent.

4. Add vegetable broth and bring to a simmer, add in baked acorn squash (remove the skin)

5. Cook on low/medium heat for about 20 minutes.

6. When it starts to bubble, take it off the heat and add to a food processor. Blend until smooth.

7. Add smooth soup mixture back into the pan, add in coconut milk, spices (salt, pepper, nutmeg, cinnamon, and turmeric).

8. Cook for about 5 minutes.

9. Serve soup with croutons, sunflower seeds, chili flakes and dash of olive oil.

10. Enjoy warm!!

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Michaela xo