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+ servings
Acorn Squash Soup

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
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Course Soup
Cuisine American
Servings 4
Calories 105 kcal

Ingredients
  

  • 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: 1cupCalories: 105kcalCarbohydrates: 17.4gProtein: 3.5gFat: 3.1gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 398mgPotassium: 0mgFiber: 2.9gSugar: 6.5gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg
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