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Roasted Acorn Squash & Sweet Potato Soup

Roasted Acorn Squash & Sweet Potato Soup

Plant-based
Gluten-free

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Ingredients

  • 1 Acorn Squash ~ seeded and cut into pieces
  • 1 Sweet Potato
  • 1 medium sized onion cut up
  • 3 garlic cloves ~ peeled
  • Avocado or Olive oil
  • 1 tsp salt
  • 1/4 tsp pepper
  • 2 cups vegan chicken or veggie broth
  • 1/2 tsp maple syrup
  • 1/2 cup non dairy milk

Prep time:
15 min
Cook time:
15 min
Total time:
30 min
Serves:
3
Ingredients
  • 1 Acorn Squash ~ seeded and cut into pieces
  • 1 Sweet Potato
  • 1 medium sized onion cut up
  • 3 garlic cloves ~ peeled
  • Avocado or Olive oil
  • 1 tsp salt
  • 1/4 tsp pepper
  • 2 cups vegan chicken or veggie broth
  • 1/2 tsp maple syrup
  • 1/2 cup non dairy milk

Prep time:
15 min
Cook time
15 min
Total time:
30 min
Serves:
3

Instructions

Place all veggies on parchment lined cooking sheet and drizzle with enough oil to coat. I tend to rub the oil all over the veggies with my hands to ensure coating or you can toss them with oil in a bowl. Bake in preheated oven at 400 degrees until tender.

Remove from oven and allow them to cool.

Place all ingredients but only using 1 1/2 cups of cooked squash (save the remaining squash for another time) in your @vitamixca starting with your liquids then remaining ingredients. Run on low speed and increase until it’s on the highest and allow to blend until nice and smooth. Allowing it to run to almost 10 mins will heat your soup so it is ready to enjoy!

Serve and add toppings as you like

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