Roasted Acorn Squash Soup

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories while regular milk is more economical.

maple syrup

🥗Healthier: honey

💰Cheaper: brown sugar

Brown sugar is a cost-effective sweetener.

pumpkin seeds

🥗Healthier: sunflower seeds

💰Cheaper: peanuts

Peanuts are a budget-friendly alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a less expensive cooking oil.

Heat up a five quart soup pot until hot.

Melt butter in the pot.

Add chopped celery and onion, sauté for 2-3 minutes until translucent.

Add paprika, cumin, thyme, and salt, and toast for about a minute.

Slowly add milk and vegetable broth, bring to a simmer for about 5 minutes.

Add roasted acorn squash to the pot and mix.

Cover the pot and let the acorn squash heat through for 5 minutes.

Use an immersion blender or traditional blender to blend the soup until smooth, working in batches if necessary.

Return blended soup to the pot and mix well.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens