Print Recipe
0 from 0 votes

Cream of Roasted Acorn Squash, Apple and Tarragon Soup

Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
Course: Soup
Cuisine: Dairy-free, European, Gluten-free, Vegan
Keyword: squash soup
Servings: 10
Calories: 161kcal

Ingredients

  • 1 acorn squash
  • 1 1/2 onions
  • 1 leek
  • 3 fennel bulbs
  • 1/2 celery stalk
  • 2 apples
  • 6 cloves garlic
  • 2 vegetable bouillon cubes from Rapunzel or chicken broth
  • 2 tbsp garlic powder
  • 2 tbsp onion powder
  • 1/2 tbsp black pepper
  • 1 can coconut milk - full fat
  • salt to taste
  • 2 tbsp apple cider vinegar
  • Half a box of fresh tarragon (around 4 T)

Instructions

  • Wash all vegetables
  • Roast squash at 425 F for 30 min
  • Remove the squash from the oven and remove the skin, along with the seeds,
    and cut it
  • Cut all vegetables - it doesn’t matter how you cut them, because you are
    going to blend them
  • Brown onion, leek and garlic with 2 T avocado oil
  • Add other vegetables
  • Add water
  • Add bouillon
  • Cook for 3 hours
  • 1 h before the end of cooking time, add all spices
  • Add coconut fat milk only
  • Add vinegar
  • Take the soup off the stove, let cool and blend, either using an immersion
    blender or vitamix.
  • Garnish with spiced pumpkin seeds.

Nutrition

Serving: 10g | Calories: 161kcal | Carbohydrates: 22g | Protein: 3g | Fat: 8g | Saturated Fat: 7g | Sodium: 50mg | Potassium: 656mg | Fiber: 5g | Sugar: 5g | Vitamin A: 429IU | Vitamin C: 18mg | Calcium: 78mg | Iron: 3mg