Creamy Roasted Acorn Squash Soup
Creamy Roasted Acorn Squash Soup
This recipe has been a holiday favorite here in my house for many years. It’s perfect for cold autumn and winter days, served with your favorite salad and crusty bread. What I love about it is how simple it is. All you need is to roast the veggies then blend them with veggie broth and coconut milk with a handheld immersion blender or in the high speed blender. Hope you will give it a go. Find the recipe below. Hugs, Zuzu
Ingredients
1 med size acorn squash
1 med carrot
1 small head of garlic or 6 cloves
1 medium onion
1 tsp nutmeg
1 tsp cinnamon
1 tsp turmeric powder
1 tsp ginger powder
1 tsp of dry thyme
3 tbsp of EVOO or avocado oil
Salt/pepper to taste
1 tbsp of maple syrup
32 oz of vegetable broth
4 tbsp d coconut milk
Vegan yogurt or sour cream, pomegranate seeds, croutons, and dill for plating.
Method
Sliced the vegetables and line them on a sheet pan. Add the garlic cloves. Drizzle with oil and season the vegetables with salt, pepper, thyme, cinnamon, ginger, turmeric and nutmeg. Roast the vegetables at 400 F for 20 min until all the vegetables are soft and golden brown. Meanwhile, bring the vegetable broth to boil and set it aside. Take the vegetables out of the oven, let it cook for few minute. Remove the skin from the acorn squash, discard the skin, removed the skin from the garlic cloves then transfer all the veggies into a Dutch oven pot. Add the hot veggie broth, maple syrup then slowly blend the soup with the immersion blender. Gradually add the coconut milk then blend until smooth. Adjust the seasoning to your liking. If you don’t have an immersion blender, use the high speed blender. Serve the soup with some coconut yogurt, pomegranate seeds, croutons and fresh dill. Enjoy!
