Roasted Acorn squash soup
Creamy and smooth , this squash soup is sublimely delicious. Vegan and packed with nutrition, it is the ultimate comfort food during chilly weather.
Roasted Acorn squash soup
Yield: 4
Ingredients
- 2 medium acorn squash or any other kind of squash (around 3 pounds)
- 1 onion chopped
- 4 garlic cloves minced
- 2 carrots peeled and sliced
- Salt and pepper to taste
- 1 tsp ground nutmeg
- 1 tsp paprika
- 1 tbsp fresh thyme leaves
- 4 cups vegetable broth
- 1 cup coconut or almond milk
- Pumpkin seeds and fresh cilantro leaves for garnish
Instructions
- Preheat the oven to 400 degrees F (200 C).
- Line a baking sheet with parchment paper.
- Cut the squash in half and scoop out the seeds. Drizzle each half with olive oil and sprinkle with salt and pepper.
- Place the halves on the baking sheet, cut side down, and roast in the heated oven for 45 to 50 minutes or until tender when pierced with a fork.
- Remove from the oven and let cool.
- Scoop the soft flesh out of the squash skin and discard the skin.
- Heat a large pot on high. Drizzle the onion with olive oil and add to the pot. Cook on medium heat stirring occasionally until softened.
- Add the garlic and cook for another minute until fragrant.
- Stir in the squash flesh and the carrots, sprinkle the mixture with salt, pepper, nutmeg and paprika. Add the thyme leaves and pour the broth.
- Bring to a boil, cover and let simmer for 20 minutes.
- Insert a hand mixer and blend the soup until smooth.
- Stir in the coconut or almond milk and let simmer for another 2 minutes.
- Ladle the soup into bowls, sprinkle with pumpkin seeds and cilantro leaves, serve and enjoy!
