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Vegan roasted acorn Squash Soup
Jennifer Pullman
Vegan acorn squash soup is the perfect soup to enjoy on a brisk Fall day.
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Prep Time
10
minutes
mins
Cook Time
1
hour
hr
5
minutes
mins
Total Time
1
hour
hr
15
minutes
mins
Course
Soup
Cuisine
American
Servings
4
Calories
105
kcal
Ingredients
1x
2x
3x
2
cups
acorn squash
3
teaspoons
olive oil
divided
2
cloves
of garlic
minced
1
celery stalk
diced
½
cup
carrots
diced or shredded
½
cup
onion
diced
1
granny smith apple
peeled and diced.
2
cups
vegetable stock
1
tablespoon
fresh sage
minced
salt and pepper to taste
Instructions
Preheat oven to 350 degrees F.
Cut acorn squash into cubes removing skin.
Place acorn squash cubes in a 13x9 inch baking pan.
Drizzle 2 teaspoons olive oil over squash.
Season with salt and pepper.
Toss to coat.
Roast squash for about 45 minutes or until soft.
In a Dutch oven heat 1 teaspoon of olive oil over medium heat.
Cook garlic for 1-2 minutes.
Add celery, onion, apple, and carrots, cook about 3-5 minutes or until tender.
Add in roasted acorn squash.
Add vegetable stock and sage.
Simmer for about 20 minutes or until vegetables and apple are soft.
Blend until smooth with your choice of a blender.
Notes
You can use 1 teaspoon of dried sage instead of fresh.
Nutrition
Serving:
1
cup
Calories:
105
kcal
Carbohydrates:
17.4
g
Protein:
3.5
g
Fat:
3.1
g
Saturated Fat:
0
g
Polyunsaturated Fat:
0
g
Monounsaturated Fat:
0
g
Trans Fat:
0
g
Cholesterol:
0
mg
Sodium:
398
mg
Potassium:
0
mg
Fiber:
2.9
g
Sugar:
6.5
g
Vitamin A:
0
IU
Vitamin C:
0
mg
Calcium:
0
mg
Iron:
0
mg
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