CARROT ACORN SQUASH SOUP with Thyme from Chef Victoria Love

coconut milk

🥗Healthier: almond milk

💰Cheaper: heavy cream

Almond milk is lower in calories, while heavy cream adds richness.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water

Homemade stock can be healthier and more flavorful.

Cut the acorn squash into wedges and scoop out the seeds.

Roast the acorn squash wedges in a 350°F oven until tender.

Heat 1 to 2 tablespoons of olive oil in a saucepan over medium-high heat.

Sauté the onions until light golden on the edges.

Add the carrots and sauté for about five minutes until tender.

Add the celery and sauté briefly.

Scrape the flesh from the roasted acorn squash and add it to the pot.

Add the cubed Yukon Gold potato and four cups of chicken broth to the pot.

Stir in one teaspoon of thyme and simmer for over an hour.

Use an immersion blender to puree the soup until smooth.

Taste and adjust seasoning with salt and pepper as needed.

Serve garnished with chopped scallions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens