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Export 12 ingredients for grocery delivery
Step 1
Pre-heat oven to 350 degrees F.
Step 2
Slice the acorn squash in strips (see picture above) and place them on a well greased baking sheet. Sprinkle with salt on both sides and roast for 20-25 minutes or until a fork pierces the squash very easily.
Step 3
In a large pot, heat the oil until hot and saute the onion for 5 minutes. Add in the garlic and let cook for an additional minute.
Step 4
Add in all of the remaining ingredients minus the almond milk and simmer for 30 minutes or until the carrots are tender. Let cool slightly.
Step 5
Once the squash is done roasting, let it sit until it’s cool enough to touch. Peel the skin off of the squash and throw it away.
Step 6
Add the squash and the almond milk into the soup and gently stir to combine.
Step 7
Sectioning the soup out, pour about half of it into a food processor or blender and process until creamy smooth. This might take a couple minutes. You can also do this using an immersion blender.
Step 8
Add additional S&P if needed.
Step 9
Top with cashew cream sauce (link to recipe above) and ENJOY!!!
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