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Acorn Squash Soup

See full recipe on: almondsandavocados.com



Ingredients

1 large acorn squash, seeded, peeled, and cut into chunks
1 tbs. coconut oil (olive oil or vegetable broth would work, too)
1 small or 1/2 large sweet onion, chopped
1/2-1 tsp. fresh ginger, grated
1 tsp sea salt
1/4 tsp. pepper
3 stalks celery, cut into chunks
3 large carrots, peeled and cut into chunks
3 cups vegetable broth (or filtered water)
1 cup almond milk
1/4 tsp. allspice
1/8 tsp. (or a couple shakes) cayenne pepper (optional)
˜˜for the roasted acorn squash seeds:
Seeds from acorn squash, rinsed and patted dry
1/2 tbs. melted coconut oil
1/4 tsp. sea salt

Nutrition 8 servings

Per Serving % Daily Value
Calories 98
Fat 3g 4%
Carbs 18g 6%
Protein 1g 3%
Fiber 3g 13%
Cholesterol
Sodium 148mg 6%
     
Fat
Carbs
Protein

Preparation






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