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Acorn Squash Soup
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Vegan roasted acorn Squash Soup

Vegan acorn squash soup is the perfect soup to enjoy on a brisk Fall day.
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings 4
Calories 105kcal
Author Jennifer Pullman

Ingredients

  • 2 cups acorn squash
  • 3 teaspoons olive oil divided
  • 2 cloves of garlic minced
  • 1 celery stalk diced
  • 1/2 cup carrots diced or shredded
  • 1/2 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: 1cup | Calories: 105kcal | Carbohydrates: 17.4g | Protein: 3.5g | Fat: 3.1g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 398mg | Potassium: 0mg | Fiber: 2.9g | Sugar: 6.5g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg