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Vegan Acorn Squash Soup topeed with sage and cranberries and pepitas

Vegan Acorn Squash Soup

This soup is warm, comforting, and made with clean ingredients making it Whole30, Gluten-Free, Vegan, Grain-Free.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Soup
Ingredients Method

Ingredients
  

  • 2 acorn squash cut in half and seeds scooped out
  • 4 loose carrots peeled and chopped
  • 6 cups vegetable broth
  • 1 yellow onion
  • 2 sage leaves chopped
  • 1 tsp fresh thyme chopped
  • salt and pepper to taste
  • 3 tbsp avocado oil
  • 1/2 lime zested
  • Toppings: Raw pepitas or pumpkin seeds dried cranberries

Method
 

  1. preheat oven to 400
  2. Line parchment paper on a baking sheet. Drizzle with a little olive oil and salt and pepper and place the squash cut side down. Bake for 45 minutes or until soft.
  3. In a dutch oven or large pot over medium heat, add 3 tablespoons of avocado oil and onions and saute for about 5 minutes. Next, add in the carrots and cook for another 5 minutes. Add in the thyme, sage, salt, and pepper to taste. and cook for about a minute.
  4. Pour in the vegetable broth and simmer for about 20 minutes.
  5. To make the toasted pepitas, add 1/2 cup of pepitas in a small skillet on low/medium heat with a dash of oil. Cook for about 5-10 minutes stirring a lot making sure it doesn't burn. Remove from heat and add lime zest and a dash of salt to taste. Set aside.
  6. Once the squash is cooked, scoop out the flesh of the squash and add to the pot and cook for another 5 minutes.
  7. Using an immersive blender or you can pour soup into a regular blender, blend well.
  8. Top with dried cranberries and toasted pepitas.