Roasted Acorn Squash Soup
Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins
Hearty, satisfying and sun-colored Roasted Acorn Squash Soup is sure to satisfy your soup cravings!
Course:
Appetizer, Main Course, Side Dish
Cuisine:
American
Servings: 6 servings
Ingredients
- 2 acorn squash
- 6 cups vegan stock
- 1 tsp olive oil
- Sea salt and pepper to taste
Instructions
-
Preheat oven to 400F.
-
Cut each squash in half, scoop out the seeds with a spoon. Brush the inside with a little oil and sprinkle salt and pepper.
-
Place on a baking sheet and bake for 45 mins until squash is soft. Do a knife test – if the knife goes through the squash all the way, then it’s done. Let cool completely.
-
Once the squash is completely cool, peel the skin and chop into small squares.
-
In a medium pot, bring 6 cups of vegan broth and the chopped squash to boil. Cover with a lid and let simmer for 30 minutes on low heat.
-
Let the soup cool completely and then blend in a blender or food processor.
Recipe Notes
Nutritional Information: Calories: 82 Fat: 0.9 g Saturated fat: 0.1 g Carbohydrates: 19 g Dietary Fiber: 3.1g Sugar: 1.1 g Sodium: 21 mg Protein: 1.9 g