Magical Acorn Squash Soup
I'm obsessed with soup! This one celebrates the magic of acorn squash and is loaded with other yummy veggies too. But wait...there's more! It's super creamy without any dairy!
The magic ingredient... Avocado!
The magic ingredient... Avocado!
Ingredients:
1 medium acorn squash
1 T. coconut oil
2 carrots, chopped
1 large onion, chopped
2 celery ribs, chopped
3 garlic cloves, minced
1 inch ginger root, peeled and minced
3 c. vegetable broth
1 avocado
salt and pepper to taste
toasted acorn squash seeds for garnish (optional)
Directions: makes 4, 1-1/2 C. servings
1. Preheat oven to 375*F.
2. Cut the squash in half length-wise and remove the seeds and membranes. Roast them, cut side up, on a baking sheet for
50 minutes or until flesh is tender. When cooled, peel off skin and reserve in Vitamix canister.
3. Sauté carrots, onions, celery, and garlic in coconut oil.
4. After a few minutes, add ginger and sauté additional minute.
5. Pour vegetable mixture into Vitamix canister with roasted squash. Add vegetable broth and avocado. Season with salt & pepper to taste.
6. Use "Soup" program or puree for 5 minutes until desired creaminess.
7. Garnish with toasted acorn squash seeds and enjoy!
*Side note---the soup is really thick and creamy! I love it that way, but you can water it down with extra broth if you like a thinner soup!
Nutrition Facts per serving:
Calories: 197 Fat:10g Sat. fat: 4g Trans fat: 0g Cholesterol 0mg
Protein: 3g. Carbs 27g. Fiber 7g Sugar 7g Sodium 152mg
1 medium acorn squash
1 T. coconut oil
2 carrots, chopped
1 large onion, chopped
2 celery ribs, chopped
3 garlic cloves, minced
1 inch ginger root, peeled and minced
3 c. vegetable broth
1 avocado
salt and pepper to taste
toasted acorn squash seeds for garnish (optional)
Directions: makes 4, 1-1/2 C. servings
1. Preheat oven to 375*F.
2. Cut the squash in half length-wise and remove the seeds and membranes. Roast them, cut side up, on a baking sheet for
50 minutes or until flesh is tender. When cooled, peel off skin and reserve in Vitamix canister.
3. Sauté carrots, onions, celery, and garlic in coconut oil.
4. After a few minutes, add ginger and sauté additional minute.
5. Pour vegetable mixture into Vitamix canister with roasted squash. Add vegetable broth and avocado. Season with salt & pepper to taste.
6. Use "Soup" program or puree for 5 minutes until desired creaminess.
7. Garnish with toasted acorn squash seeds and enjoy!
*Side note---the soup is really thick and creamy! I love it that way, but you can water it down with extra broth if you like a thinner soup!
Nutrition Facts per serving:
Calories: 197 Fat:10g Sat. fat: 4g Trans fat: 0g Cholesterol 0mg
Protein: 3g. Carbs 27g. Fiber 7g Sugar 7g Sodium 152mg