Acorn Squash Soup with rosemary and pecans

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Acorn Squash Soup with rosemary and pecans

A slow cooker and high-speed blender make this vegan and gluten free acorn squash soup a cinch to prepare.

Prep Time 5

Cook Time 4

Total Time 4 5

Servings

Ingredients

2 acorn squash (should yield about 3 cups cooked squash)
1½ cups almond milk unsweetened
8-10 Medjool dates pitted
1 Tbsp. fresh rosemary
½ lemon juiced
½ tsp. ground all spice
¼ tsp. fine sea salt
⅛ tsp. garlic granules
¼ cup chopped pecans

Instructions

Slow Cooked Acorn Squash

Wash and place whole acorn squash in a large slow cooker with 1 tbsp. water.
Pierce the top of each squash with a sharp knife 2-3 times, cover and cook on low for 3-4 hours or until squash are somewhat soft when squeezed.
Allow squash to cool and then slice in half. Use a large spoon to scoop out and discard the seeds. Then scrape the flesh from the rind.
If you are making the soup right away, add the cooked squash directly to a high-speed blender. Or you can refrigerate or freeze the cooked squash for later use.

Acorn Squash Soup

Place cooked squash in a high-speed blender and add the remaining ingredients (except pecans) in the order they are listed.
Begin blending on lowest setting and slowly turn up to highest setting. Use tamper if necessary.
Blend on high for approximately 1 minute. If the squash was refrigerated, blend for 3-4 more minutes or until the soup reaches the desired temperature.
Sprinkle chopped pecans over individual servings.

Notes

If squash is cooked ahead of time, the soup can be made in about 5 minutes.

Note: Nutrition information is a rough estimate for special dietary needs. I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.

Nutrition