Roasted Acorn Squash and Cauliflower Soup
A healthy soup, packing a punch of vitamins and nutrients. Perfect for those cold winter months!
Servings: 6 Servings
Calories: 347kcal
Ingredients
- 1 Cauliflower large head
- 2 medium Acorn Squash
- ¼ cup Vegetable Oil
- Salt and Pepper to taste
- 4 cloves Garlic
- 4 cups Chicken Broth or vegetable broth to make Vegan
- 400 ml Coconut Milk
- ¼ cup Maple Syrup
- ½ teaspoon Salt
- ¼ teaspoon Nutmeg
- Thyme optional
- Fresh Parmesan optional
Instructions
- Preheat oven to 400°F
- Cut the acorn squash in half lengthwise and using a spoon, remove and dispose of all seeds.
- Cut the cauliflower and acorn squash into 1” - 1 ½” slices and place on two sheet pans in a single layer.
- Drizzle vegetable oil overtop of each the cauliflower and acorn squash slices. Season with salt and pepper and bake for 35 minutes.
- Let cool completely.
- Using a spoon, scrape the acorn squash from its rind. Dispose of the green rind.
- In the jar of a large blender (if you don't have a blender jar big enough, blend in batches or, you can use an immersion blender instead) combine all of the roasted veggies, garlic cloves, chicken broth, salt, and nutmeg.
- Blend on high until completely pureed and smooth.
- Pour soup into a large stockpot, and stir in the coconut milk and maple syrup.
- Bring soup to a simmer over medium heat, stirring regularly. Simmer for 10 minutes.
- Serve with freshly grated parmesan and thyme (optional).
Nutrition
Serving: 1serving | Calories: 347kcal | Carbohydrates: 34g | Protein: 6g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 3mg | Sodium: 831mg | Potassium: 1124mg | Fiber: 5g | Sugar: 11g | Vitamin A: 531IU | Vitamin C: 85mg | Calcium: 114mg | Iron: 4mg
