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Roasted Acorn Squash Soup with Pecan sauce


Roasted Acorn Squash Soup with Pecan Sauce


  • 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 or stock
  • 1/2 cup of loosely packed parsley, chopped
  • 1 1/2- 2 cups of Almond Breeze Almond Milk
  • S&P to taste


  1. Pre-heat oven to 350 degrees F.
  2. 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.
  3. While the squash roasts, go ahead and start the soup by heating up the oil and allowing the onion to saute for 5 minutes over medium heat. Add in the garlic and let cook for an additional minute.
  4. 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.
  5. Once the squash is done roasting, let it sit until it’s cool enough to touch. Peel the skin off of the squash and throw it away.
  6. Add the squash and the almond milk into the soup and gently stir to combine.
  7. 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.
  8. Add additional S&P if needed.
  9. Top with cashew cream sauce (link to recipe above) and ENJOY!!!

I embellished mine with some leftover veggies:  cauliflower, broccoli, mushrooms and tomatoes.  Made it very interesting to say the least.  I didn’t have cashews, so I used pecans.  YUM!

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