EASY VEGAN ACORN SQUASH SOUP | VEGAN RECIPE | DON'T BE AFRAID |Cooking With Carolyn

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories and soy milk is often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers similar health benefits, while canola is often less expensive.

Shave the stem off the back of the acorn squash to make it sit flat.

Cut the acorn squash in half and scoop out the seeds.

Rub the inside of the squash with olive oil.

Place onions and garlic under the squash to protect them from burning while roasting.

Roast the squash at 425°F for about 40 minutes.

Scoop out the flesh of the squash, leaving about 1/4 inch around the sides and bottom.

Blend the squash flesh with 2-3 cups of hot vegetable stock and 1/4 to 1/3 cup of hot unsweetened almond or coconut milk until smooth.

Season to taste and serve topped with pepitas and fresh basil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary