Ingredients

The following ingredients have 4 Servings
  • 1 medium acorn squash
  • 1/2 white onion, chopped
  • 1 tablespoon of olive oil
  • 4 cloves of garlic, minced
  • 4 carrots, peeled and chopped
  • 3 stalks of celery, chopped
  • 2 teaspoons of dried sage
  • 1 teaspoon of onion powder
  • 1/2 teaspoon of ground black pepper
  • 2 teaspoons of fresh ginger, grated
  • 4 cups of veggie broth
  • 1/2 cup of loosely packed parsley, chopped
  • 1 1/2- 2 cups of milk (plant based as desired)
  • Salt and pepper to taste

Instruction

  • Preheat oven to 350 degrees F.
  • Slice the acorn squash in strips (see picture above) and place them on a well greased baking sheet. Sprinkle with salt on both sides and roast for 20-25 minutes or until a fork pierces the squash very easily.
  • In a large pot, heat the oil until hot and sauté the onion for 5 minutes. Add in the garlic and let cook for an additional minute.
  • Add in all of the remaining ingredients minus the almond milk and simmer for 30 minutes or until the carrots are tender. Let cool slightly.
  • Once the squash is done roasting, let it sit until it’s cool enough to handle. Peel the skin off of the squash and discard.
  • Add the squash and the almond milk into the soup and gently stir to combine.
  • Sectioning the soup out, pour about half of it into a food processor or blender and process until creamy smooth. This might take a couple minutes. You can also do this using an immersion blender.
  • Season with additional salt and pepper, as desired, and top with cashew cream sauce. ENJOY!!!