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Squash Soup in acorn squash bowls by Brooke Baevsky
Ingredients
Acorn squash
Garlic cloves
Extra virgin olive oil
Yellow onion
Carrots
Sea salt
Black pepper
Nutmeg
Veggie broth
Fresh thyme leaves
Balsamic vinegar
Maple syrup
Pepitas
Microgreens
6 acorn squash for bowls
Extra virgin olive oil
4 acorn squash to peel and dice
4 large yellow onions
1 pound carrots
1 garlic bulb
Fresh thyme leaves
Add and blend with:
2 quarts of veggie broth
Season with:
Sea salt
Black pepper
Nutmeg
Fresh thyme leaves
Balsamic vinegar
Maple syrup
Garnish
Toasted pepitas
Microgreens
Dairy-free sour cream
Roast vegetables in an oven at 400 degrees Fahrenheit
Tools
Immersion blender
Roasting pan
6-quart pot
Ladle
Oven mitts
Spatula
Serving spoon for sour cream
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