acorn squash soup

Slow Cooker Low Carb Zuppa Toscana Soup - Skip the trip to your local restaurant and make a batch of this insanely delicious copycat soup! It&#039;s healthy, it&#039;s delicious, and it&#039;s made low carb! Perfect for a low carb and keto-friendly lifestyle!

Slow Cooker Low Carb Zuppa Toscana Soup

lb sausage

tbsp oil

onion onion

garlic cloves, (minced)

oz chicken or vegetable stock

cauliflower head,

kale

¼ tsp crushed red pepper flakes

salt

½ tsp pepper

heavy cream

Brown the ground sausage in a skillet over medium heat until done.

Using a slotted spoon, remove the sausage and place it into at least a 6-quart slow cooker. Discard the grease.

Place the oil in the same skillet and saute the onions for 3-4 minutes or until translucent.

Add the onions, chicken or vegetable stock, cauliflower florets, kale, crushed red pepper flakes, salt, and pepper to the slow cooker. Mix until combined.

Cook on high for 4 hours or on low for 8 hours.

Add the heavy cream and mix until combined.

This Acorn Squash Soup is simple to make and comes together all in one pot! So filling and comforting.

Roasted Acorn Squash Soup

acorn squash

white onion, chopped

olive oil

garlic, minced

carrots,

sage

onion powder

ground black pepper

fresh ginger, grated

veggie broth

loosely packed parsley, chopped

milk (plant based as desired)

Salt and pepper

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.

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.

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.

Once the squash is done roasting, let it sit until it&#8217;s cool enough to touch. Peel the skin off of the squash and throw it away.

Add the squash and the almond milk into the soup and gently stir to combine.

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.

Top with cashew cream sauce (link to recipe above) and ENJOY!!!

This recipe is amazing.  I used coconut milk instead of almond milk and only used about half a cup.  Loved it and it feels great to the tummy!

This healthy vegan acorn squash soup with chickpeas offers a sweet and savory flavor that makes a delicious and filling Fall recipe - perfect to cook for the holidays or for a healthy weeknight dinner! 

Acorn Squash Soup (Vegan, Gluten-Free)

acorn

olive oil, divided

yellow onion, chopped

carrots, chopped

garlic cloves,

vegetable broth

thyme

bay leaf

full-fat coconut milk

chickpeas,

½ teaspoon smoked paprika

garlic powder

cumin

black pepper

Preheat oven to 350° Fahrenheit.

Brush orange inside of acorn squash with 1 tablespoon of olive oil, then sprinkle evenly with 1 teaspoon salt.

Transfer squash to a baking sheet with the inside flesh facing up and bake for 45 minutes or until very soft.

While the squash bakes, heat 1 tablespoon olive oil in a large pot over medium heat. Once hot, add in the onion, carrots, garlic, and 1 teaspoon salt – cook for 5-8 minutes or until soft.

Scoop acorn squash flesh from skin and add to the pot along with vegetable broth, thyme, and bay leaf. Bring to a simmer and cook for 20 minutes.

Remove soup from heat and let cool slightly, then remove thyme stems and bay leaf before transferring to a blender in batches until completely smooth.

Transfer soup back to pot then stir in the coconut milk. Taste and adjust any seasoning as desired.

Pat chickpeas dry with a dish towel then transfer to a baking sheet.

Drizzle chickpeas with olive oil, salt, smoked paprika, garlic powder, cumin, and black pepper. Toss chickpeas to evenly coat in oil and spices.

Bake chickpeas for 30 minutes, removing once to shake the pan. Top finished acorn squash soup with crispy chickpeas!

For the chickpeas:

https://samdoesherbest.com/wp-content/uploads/2021/09/Acorn-Squash-Low-Res-2.mp4

Acorn Squash Low Res 2

An easy and creamy veggie-based soup, this Roasted Red Pepper &amp; Squash Soup is perfect for chilly nights. Made from roasted red peppers, squash, spices, and broth, it&#39;s vegan, paleo, dairy-free, and Whole30 compliant.

Roasted Red Pepper & Squash Soup

red peppers (460 grams)

ginger

salt and pepper,

for topping: olive oil, fresh chopped parsley, black pepper...

Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper and place squash flesh side down and roast for 20 minutes.

Add peppers and roast for 30-35 more minutes. Turn off the oven and let vegetables cool for about 5 minutes.

Remove the stem and seeds from the red peppers. You can remove the skin if you like as well, but it will be unnoticeable once blended. Remove the flesh of the squash from the skin. Add squash flesh, peppers, vegetable broth, spices, and salt and pepper to a Vitamix or high powdered blender. Blend until smooth, about 1-2 minutes.

Top with optional toppings and enjoy!

Filled with fresh veggies and herbs, this acorn squash soup recipe is creamy, comforting, and SO flavorful. We love it on cold fall nights! Vegan and gluten-free.

Acorn Squash Soup

acorn squash (about 3 pounds)

garlic

extra-virgin olive oil (plus more for drizzling)

onion

carrots

sea salt (plus

nutmeg

cayenne pepper

thyme leaves (plus more for garnish)

lemon juice

maple syrup

Pepitas (for garnish, optional)

Microgreens (for garnish, optional)

Preheat the oven to 400°F and line a baking sheet with parchment paper.

Slice the squash in half lengthwise and scoop out the seeds. Drizzle the squash halves with olive oil and sprinkle with salt and pepper. Place cut side down on the baking sheet. Wrap the garlic cloves in a piece of foil with a drizzle of oil and a pinch of salt and place on the baking sheet. Roast for 35 to 45 minutes, or until the squash is tender when pierced with a fork. Remove from the oven and set aside to cool.

When cool enough to handle, peel the garlic cloves and discard the papers. Scoop the soft squash flesh out of the skin and measure 2½ cups. Discard the squash skins and save the remaining flesh for another use.

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and salt and cook, stirring occasionally, for 5 to 8 minutes, or until softened. Stir in the nutmeg, cayenne, and several grinds of pepper, then add the 2½ cups roasted squash, the garlic, broth, and thyme leaves. Simmer, stirring occasionally, for 20 minutes.

Allow the soup to cool slightly, then transfer to a blender with the lemon juice and maple syrup and blend until smooth. Work in batches if necessary. Season to taste.

Portion into bowls and serve with a drizzle of olive oil, fresh thyme leaves, pepitas, and microgreens for garnish.

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Top 5 acorn squash soup recipes from across the web

The most viewed acorn squash soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Slow Cooker Low Carb Zuppa Toscana ...

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