The weather was definitely calling for soup, so I gathered the vegetables I’d had sitting in my pantry since Thanksgiving and made this amazing soup. It was absolutely delicious and warming. Give it a try, you’ll thank me later 😀
Ingredients
- 1 acorn squash
- 2 carrots peeled and cubed
- 1 large sweet potato peeled and cubed
- 1 large shallot diced
- 2 tbs. Avocado oil
- 1/2 can of coconut cream
- 32 ounce Vegetable broth
- 2 tbs. Soy sauce
- Salt and pepper to taste
- Croutons and roasted pumpkin seeds
Instructions
- 🔸Preheat oven to 400 F.
- 🔸Cut the acorn squash in half and remove the seeds. Drizzle with olive oil, sprinkle with salt and place on a parchment lined baking sheet cut side down.
- 🔸Bake in the oven for 30- 45 minutes until soft.
- 🔸In a large pot sauté the shallots in 2 tablespoons of avocado oil with a sprinkle of salt until soft.
- 🔸Add the cubed sweet potatoes and 2 carrots and give it a stir about 30 seconds.
- 🔸Add 32 ounces of vegetable broth and 2 tablespoons of soy sauce, bring to a boil and cover. Lower the heat and let cook until the vegetables are fork tender.
- 🔸remove the flesh of the acorn squash from the skin and add to the soup pot.
- 🔸add 1/2 can of coconut cream and with a hand blender blend until smooth (you can also use a standing blender) adjust the seasoning and cook for 5 minutes.
- 🔸enjoy with homemade crouton and roast pumpkin seeds.