WHERE HEALTHY MEETS DELISH

Creamy Roasted Acorn Squash Soup

Creamy Roasted Acorn Squash Soup

I’m spending this holiday season in the Pacific Northwest and am so excited to soak up all the winter veggies! After spending a few years in Mexico, one thing that I always miss are the winter squashes. There are so many delicious, creamy squashes that I don’t always have access to year round. So one of the first dishes I made after stepping off the plane was a creamy acorn squash soup.

Creamy Roasted Acorn Squash Soup
Creamy Roasted Acorn Squash Soup

I have been living in southern Mexico for so long that I’m now accustomed to summery weather all the time. I know I’m from the Pacific Northwest, but honestly I’ve never really been a fan of the cold. So going from tropical weather to Seattle gray skies was a bit of an adjustment to say the least.

To get over the gloomy weather, I love making warm, cozy soups and winter squash are the perfect base.

Cream soups are so easy to make and can be super nutritious!

Creamy Roasted Acorn Squash Soup
Creamy Roasted Acorn Squash Soup

Most cream soups or chowders have a milk base; however for a plant based version I prefer to use potatoes. They are filled with protein, fiber, potassium and can be blended to be just as creamy as dairy-based versions.

But the extra addition of acorn squash makes this soup EVEN CREAMIER

I prefer to roast the squash along with the other veggies to add a little more flavor depth. Acorn squash, carrots, and garlic are all it takes to make this yummy cream soup!

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Creamy Roasted Acorn Squash Soup

Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 2

Ingredients

  • 1/2 acorn squash
  • 1 carrot
  • 1 potato
  • 3 cloves garlic
  • 1/2 tbsp olive oil
  • 1/2 tbsp poultry seasoning
  • salt and pepper to taste

Instructions

  1. Preheat oven to 350

  2. Add squash, carrot, potato and garlic cloves to a lined baking sheet. Coat squash with olive oil and seasoning. Bake for about 35 minutes or until veggies are thoroughly cooked. 

  3. After cooled, peel skin from squash and discard. Do the same with the garlic. 

  4. Add all ingredients to a blender and blend until smooth. Continue to add water or plant based milk until preferred consistency is reached. Serve hot and enjoy!

 

Creamy Roasted Acorn Squash Soup
Creamy Roasted Acorn Squash Soup


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