Roasted Acorn Squash Soup in Squash Bowls

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This creamy roasted acorn squash soup is severed in edible roasted acorn squash bowls for a super cute and cozy meal!

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Ingredients

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Slice the tops off the acorn squash. Drizzle lightly with olive oil and sprinkle with salt. Bake at 400°F for 20 minutes.

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Roast the remaining squash and carrots.

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Sauté the onions until soft and translucent.

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Add in the roasted squash, carrots, herbs, and spices. Then cover with vegetable stock and simmer.

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Use an immersion blender to make the soup nice and creamy.

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Then add in the milk and continue to blend until smooth.

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Serve in roasted squash bowls and garnish with roasted pumpkin seeds.

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That's it! Enjoy!!

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Roasted Acorn Squash Soup in Squash Bowls

This creamy roasted acorn squash soup is severed in edible roasted acorn squash bowls for a super cute and cozy meal!

Tap for the full recipe!!

Ingredients

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Slice the tops off the acorn squash. Drizzle lightly with olive oil and sprinkle with salt. Bake at 400°F for 20 minutes.

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Roast the remaining squash and carrots.

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Sauté the onions until soft and translucent.

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Add in the roasted squash, carrots, herbs, and spices. Then cover with vegetable stock and simmer.

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Use an immersion blender to make the soup nice and creamy.

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Then add in the milk and continue to blend until smooth.

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Serve in roasted squash bowls and garnish with roasted pumpkin seeds.

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That's it! Enjoy!!