Roasted Acorn Squash Soup
Ingredients
The soup
-
1
large
acorn squash
-
2
tablespoons
olive oil
-
¼
teaspoon
ground cinnamon
-
½
teaspoon
kosher salt
-
1
medium
yellow onion
-
3
cloves
garlic
-
2
cups
unsweetened almond milk
-
2
cups
vegetable broth
For serving
-
to taste
sour cream or plain Greek yogurt
Instructions
- Preheat the oven to 375ºF.
- Chop the ends off the acorn squash, cut it in half lengthwise, and scoop out the seeds.
- Drizzle the squash with 1 tablespoon of olive oil and sprinkle with salt and cinnamon, then place cut-side down on a baking sheet.
- Roast the squash for 45 to 50 minutes until very soft, then scoop the flesh from the skin.
- Heat the remaining olive oil in a skillet, add the chopped onion and sauté until browned, about 15 minutes, then add the garlic and sauté for an additional 2 minutes.
- In a blender, combine the squash, sautéed onion and garlic, almond milk, and vegetable broth, then blend until smooth.
- Season to taste with salt and pepper and serve with sour cream or Greek yogurt if desired.
Nutrition Facts (estimated)
Servings
4-6
Calories
143
Total fat
9g
Total carbohydrates
17g
Total protein
2g
Sodium
928mg
Cholesterol
0mg
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