Cream of Roasted Acorn Squash, Apple and Tarragon Soup
Prep Time15 minutes mins
Cook Time2 hours hrs
Total Time2 hours hrs 15 minutes mins
Course: Soup
Cuisine: Dairy-free, European, Gluten-free, Vegan
Keyword: squash soup
Servings: 10
Calories: 161kcal
- 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)
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.
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