Ingredients
Scale
- 2 medium acorn squashes
- 3 tbsp olive oil, divided
- 1 tsp salt, divided
- 1 tsp cinnamon
- 1/2 yellow onion, diced
- 3 cloves garlic, minced
- 1/2 cup carrots, chopped
- 3 cups chicken broth
- 2 tsp thyme leaves
- 1 tsp rosemary leaves
- 1 tsp dried sage
- 2 tbsp coconut milk
- 3–4 sage leaves, crisped (optional)
Instructions
- Preheat the oven to 400 F and line a large baking sheet with parchment paper.
- Prepare the squashes by chopping off the stem, and then slicing in half vertically. Scoop out the seeds and discard.
- Place the squashes on the baking sheet, cut side up and top with 2 tbsp olive oil, salt, and cinnamon. Flip the squashes so they’re cut side down and roast in the preheated oven for 35-40 minutes until soft. Remove from the oven and set aside.
- Using a large pot, heat 1 tbsp of olive oil over medium heat. Add the onion and garlic and saute for 3-4 minutes. Add the carrots and saute for another few minutes until lightly softened.
- Pour in the broth, and add the herbs. Bring to a boil and reduce to a simmer for 10 minutes. Once cooked, remove from the heat and allow to cool slightly.
- Use a spoon to scoop out the flesh of the squash (discarding the skin) and add to a blender along with the soup base. Blend until fully combined.
- Serve the soup topped with coconut milk and optional sage leaves.
Notes
All nutrition facts are estimated and will vary.
- Prep Time: 10 min
- Cook Time: 40 min
Nutrition
- Serving Size: 1
- Calories: 193
- Fat: 12.7g
- Carbohydrates: 20.8g
- Fiber: 3.6g
- Protein: 3.1g