Wait for it to cool to touch and then remove it from the microwave
Place the acorn on its side on a baking tray
Position a large knife on a grove of the acorn and cut it into half.
Scoop out all the seeds and threads inside the squash
Start by rubbing 1 Tbsp of butter on the. Cut the remaining butter and place it inside the acorn
Cut the ginger in half and place inside each acorn
Brush the inside of the acorn squash with agave
Sprinkle turmeric powder on the acorn squash
Place oven for 45 min or until they pass the knife-test.
At about the 30 min mark of the acorn cooking, prepare the carrots
Prepare the carrots
Place crinkle carrots in a glass bowl
Add a few leaves of Rosemary and 1/8 tsp of pink salt to the carrots
Add 1 tsp of oil to the carrots and 1 tsp of oregano to the carrots. Mix well
Place carrots on a baking tray lined with aluminum foil and place them inside the oven, next to the acorn squash
When both squash and carrots are done, remove from the oven and let them cool to touch
Assembling the soup
Scoop out the acorn pulp using a round spoon.
In a food processor, add the carrots
Add 2 Tbsp coconut milk, peeled ginger, agave and nutritional yeast to the processor
Mix well until everything is blended to a thick consistency
In a pan, add 1 tsp vegan butter or olive oil (optional)
Set the pan to medium heat and gently transfer the blended acorn squash in the pan. Mix a little coconut milk in the blender to remove any extra pulp.
Add ¼ cup coconut milk and 1 cup of water.
Add ginger powder, pink salt, agave and mix well
Cook on medium high heat for 5 minutes and then serve immediately
Notes
** Calories information is approximate.** This post was modified on Dec 26, 2022 at 8:23pm. Removed vegan butter as an ingredient and added grass-fed butter instead.
Nutrition
Calories: 300kcal
Keyword creamy vegan soups, how to cook acorn squash, how to make acorn squash soup