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
- Pre-heat oven to 350 degrees F.
- 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.
- 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.
- 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.
- 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.
- Add the squash and the almond milk into the soup and gently stir to combine.
- 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.
- Add additional S&P if needed.
- 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! http://pinchofyum.com/five-minute-cashew-sauce