Check out this simple, sheet pan recipe for an acorn squash soup (you can also switch it for your favorite type of squash or pumpkin).
Acorn Squash Soup
Ingredients
- 2 acorn squash (seeds removed and cubed)
- 1 yellow onion chopped
- 3 large cloves of garlic halved
- 1-inch piece of turmeric (peeled and cut in half)
- 2-inch piece of ginger (peeled and chopped roughly)
- 7 sprigs of thyme
- salt
- pepper
- extra virgin olive oil
- 1 can of coconut milk
Instructions
- Preheat oven to 425 degrees.
- Line a sheet pan with parchment paper. Then add all of the ingredients listed before the salt to the sheet pan.
- Drizzle a healthy amount of olive oil on it (you want everything on that tray coated and glistening).
- Mix your veggies with tongs or your hands. Once everything is nicely mixed, sprinkle the tray with salt and pepper (to taste).
- Place your baking sheet in the oven for roughly 25 minutes. You want the veggies to soften and begin to caramelize.
- Pull them out of the oven and pinch the sides of the parchment paper or use a large spoon to get everything into a high-powered blender.
- Pour in one can of coconut milk. Make sure your lid is secure.
- Start with the blender on low and increase the speed to fully blend all the ingredients.
- Give it a taste test and add any additional salt or pepper as needed.
- Place it in a bowl and top it with pumpkin seeds or even some delicious micro-greens!!
