Ingredients

The following ingredients have 5 Servings
  • 1 large acorn squash
  • 2 tablespoons olive oil (divided)
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt (or to taste)
  • 1 medium yellow onion (chopped)
  • 3 cloves garlic (minced)
  • 2 cups unsweetened almond milk
  • 2 cups vegetable broth
  • Sour cream or plain Greek yogurt for serving (optional)

Instruction

  • Preheat the oven to 375ºF.
  • Chop the tip and tail off the acorn squash, then cut it in half length-wise. Scoop out the seeds and discard them (or you can roast them like pumpkin seeds--they're delicious!).
  • Drizzle the squash flesh with 1 tablespoon of olive oil and sprinkle with salt and cinnamon. Place both squash halves on a baking sheet, cut-side down. Roast the acorn squash for 45 to 50 minutes, or until the flesh is very soft. Use a spoon to remove the squash flesh from the skin; discard the skin.
  • Heat the remaining olive oil in a skillet over medium heat. Add the chopped onion and sauté until browned, about 15 minutes. Add the garlic and sauté an additional 2 minutes. Remove from heat.
  • Add the squash, sautéed onion and garlic, almond milk, and vegetable broth to a blender and blend until completely smooth. Season to taste with salt and pepper and serve with sour cream or plain Greek yogurt, if desired.