Creamy Roasted Acorn Squash Soup

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


  • 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


  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!