Vegan Acorn Squash Soup
This soup is warm, comforting, and made with clean ingredients making it Whole30, Gluten-Free, Vegan, Grain-Free.
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
Instructions
- preheat oven to 400
- 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.
- 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.
- Pour in the vegetable broth and simmer for about 20 minutes.
- 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.
- Once the squash is cooked, scoop out the flesh of the squash and add to the pot and cook for another 5 minutes.
- Using an immersive blender or you can pour soup into a regular blender, blend well.
- Top with dried cranberries and toasted pepitas.