It's finally cooling down outside, and I'm warming everything up inside. I'm honestly not a huge fan of winter because I hate being bone-chillingly cold. Fall is by far my favorite season. I'm hoping that these mild temperatures continue for a while!
One of my favorite ways to warm up on a crisp fall day (or extremely cold winter day) is with soup. Squash soup is one of my favorites because it's easy and it tastes like a decadent bisque. This version of Acorn Squash soup is perfectly thick, creamy, healthy, and easy...only three ingredients!
- one acorn squash
- cream from one can of coconut milk
- 2 1/2 cups vegetable broth
- Cut the acorn squash in half, rub the flesh sides with a little avocado oil, and place the two sides face down on a baking tray. Roast the acorn squash at 400F for 30 minutes.
- Scoop out the flesh of the acorn squash and add it to a high speed blender with the coconut cream and vegetable broth. Blend until smooth.
- Optional: Top with crispy mushroom "bacon" (thinly slice and coat shittake mushrooms with avocado oil and salt and roast at 375F for 30 minutes, until crispy).