Roasted Acorn Squash Soup (Higher Protein)

🧂 Ingredients

• 2 medium acorn squash

  halved and seeded
• 1 small head garlic
• 1 onion

  peeled and quartered
• 2 carrots

  chopped into large 3-4″ chunks
• 2-3 tablespoons olive oil
• 1 teaspoon dried thyme
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 4 cups vegetable broth

  divided
• 3/4 cup silken tofu*
• 1 teaspoon fresh lemon juice
• Garnishes

  as desired: olive oil, black pepper, pepitas, bread croutons, micro greens

Instructions

• 1 Preheat oven to 400 degrees F.
• 2 Prep the veggies: halve and remove any seeds from the squash. For the garlic,
  peel away any loose, papery outer layers, but leave the cloves intact. Using a
  sharp knife, carefully cut about 1/4 inch off the top of the garlic head to
  expose the tops of the cloves. Quarter the onion, and chop the carrots into
  large chunks.
• 3 Place the veggies into a large roasting dish, cut side up. Drizzle the olive oil
  liberarly over the veggies, then season with the thyme, nutmeg, cayenne, salt
  and pepper. Drizzle more olive oil onto the garlic, then cover the top of the
  garlic head with a little foil to prevent the garlic from burning.
• 4 Place in the oven and let roast for 20 minutes. The tops of the squash and
  veggies should start to caramelize slightly and the garlic should be soft.
  Remove the garlic from the oven and set aside. Flip the squash over and add 2
  cups of vegetable broth to the roasting dish. Place back in the oven and cook
  another 20-25 minutes until the vegetables are very soft.
• 5 Using a spoon, scoop out the flesh of the squash and add to the base of a
  blender [https://amzn.to/4eyu6Ve] along with the softened onion, carrots and any
  liquid from the roasting pan. Squeeze out the garlic from the head (it should
  come out easily when you squeeze at the base) and add to the blender
  [https://amzn.to/4eyu6Ve]. Add the remaining 2 cups vegetable broth, silken tofu
  and lemon juice. Puree until very creamy and smooth.
• 6 Taste, adding more salt if needed, or more lemon if the soup needs a little more
  brightness or if the squash is tasting too sweet. If the soup needs more
  sweetness, add in a little maple syrup.
• 7 Divide into bowls and serve! I like to garnish with a drizzle of good olive oil,
  more black pepper and pepitas for crunch. Toasted bread croutons or microgreens
  for a garnish will also work!

Nutrition Info