Cold Winter day = Soup!

Acorn Squash soup on the menu. Very simple, fresh tasting soup is a winner!!

1 large Acorn squash – do not peel (chop in pieces)

1 medium onion (chunked)
1 large Elephant garlic ( leave  peel on)

Olive oil
Black Pepper


Roast all of the above at 450 degrees in a large roasting pan. Roast til the edges are toasty.


Remove pan and allow the veggies to cool.

Scoop the squash out and discard the skin of squash and garlic.


Put in in the kitchen Aid and pulse til smooth. It will be thick.


In your pot add veggie/ chicken broth until you get the consistency you like. I added 1.5 cups.


Stir and simmer. You may add coconut milk just 1 minute before serving for a creamier consistency.

Published by Dahlia

Fiber Artist, Craft lover .... creator of gluten-free recipes. . Product tester & reviewer.

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