Roasted Acorn Squash and Apple Soup
Acorn squash is a good source of vitamins A and C, as well as dietary fiber.
This is vegan and gluten free recipe. Dish can be prepared in 65 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Roasted Acorn Squash and Apple Soup
Ingredients
Instructions
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Preheat the oven to 400°F (200°C). Cut the acorn squash in half, remove the seeds, and place it on a baking sheet. Drizzle with olive oil, salt, and pepper. Roast for 30-35 minutes or until tender.
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In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic. Sauté until translucent.
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Peel and chop the apples. Add them to the pot along with the roasted acorn squash. Stir in vegetable broth, coconut milk, maple syrup, cinnamon, nutmeg, salt, and black pepper.
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Bring the mixture to a boil, then reduce heat and simmer for 10-15 minutes.
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Use an immersion blender or transfer the soup to a blender to puree until smooth.
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Return the soup to the pot and heat over low heat for a few minutes.
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Serve hot and garnish with a drizzle of coconut milk and a sprinkle of cinnamon, if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 25g9%
- Sugars 10g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
