Vegan Acorn Squash Soup
This vegan acorn squash soup is liquid gold. It’s delicious, packed with nutritional goodness, is gut healing, and comforting for those cold winter days. Made from just 5 ingredients, this vegan squash soup is simple to make, cost efficient and is loaded with nutritional benefits. The best of all worlds!
Ingredients
- 2-3 acorn squash if small, use 3
- 1 small white onion
- 2 tablespoon dairy free butter
- 2 cups vegetable broth
- 2 tablespoon olive oil
- 1 teaspoon salt
Instructions
- Preheat your oven to 400.
- Slice your acorn squash in half, length wise. Scoop out the middle of the squash with a spoon, removing the seeds and squash strands.
- Rub each half with olive oil and sprinkle salt on each half.
- Bake for 40-45min, until tender enough for a fork to easily pierce the squash.
- While the squash is baking, chop up the onion.
- In a medium saucepan, melt the butter and saute the onion until soft and translucent. Set aside.
- Once the squash is tender, set aside and let cool enough to safely handle. Using a spoon, scoop out all the squash “meat”, ensuring to not get any of the skin, as that can make your soup bitter.
- Place the squash, onion and vegetable broth in a high powered blender and blend until completely smooth.
- Pour into a saucepan and heat through if needed.
- Add an additional teaspoon of salt and tablespoon of butter if needed, and feel free top with a bit of coconut cream, olive oil and pumpkin seeds. Enjoy!