Acorn Squash Soup (Paleo, Whole30, Vegan, GF, DF)
I’m almost done with my second round of whole30! This round has been great and I think it was easier than my first round. This round I traveled which is difficult but I made it work! I have learned a ton this round and I’m looking forward to the reintroduction phase. It’s my favorite part about whole30.
This is one of my FAVORITE whole30 soups and I make it all the time! It personifies my food beliefs: simple, nutrient dense, delicious. It’s thick, creamy (with no dairy!), and super filling. But my favorite part is that it’s all made on a sheet pan! How easy is that? I understand that you don’t have hours to cook dinner for your family. We all have carpool, errands, grocery store, feed the dogs, husbands, kids, the list goes on…. and on…. and on…. SO, this recipe is perfect for a cold weeknight. Bonus- you’ll have leftovers. I made this before I went out of town and my husband was able to eat on it all weekend!
I would like to explain what coconut cream is. In order to get it, you must buy a CAN of full fat coconut milk. Put your coconut milk in the fridge for a few hours or over night. When you take it out, there is a layer of hardened coconut milk at the top. That hard stuff at the top is the coconut cream! It WILL NOT make your soup taste like coconut. I use it as a sub for half and half or heavy cream.
If you do make one of my recipes, make sure to snap a pic and email it to me or tag me! I love to see what you guys are making! If you have any questions about whole30 or why I love it, I would love to chat with you. Email me or message me on instagram! I hope you love this soup as much as I do. It really is incredibly delicious!
Acorn Squash Soup
- 1 acorn squash, cut in half and seeds removed
- 2 sweet potatoes, peeled and chopped
- 1 bag cauliflower rice
- 1 large yellow onion, peeled and quartered
- 1 bag of carrots (4-5 carrots), peeled and chopped
- 1 garlic bulb
- 2c bone broth or stock (any kind is fine)
- 1/2c coconut cream
- 1t smoked paprika
- 1.5t sea salt
- 1c pumpkin seeds
- 1T avocado oil
- 1t chili powder
- 1/4t salt
- Preheat oven to 400F. Place acorn squash, sweet potatoes, and carrots on a large oiled sheet pan. Bake for 30 minutes. Wrap garlic bulb in aluminum foil and drizzle with avocado oil. Add garlic and onion to the sheet pan and bake another 20 minutes. Take vegetables out of the oven, and add to a large high speed blender*. Add 4-6 of the roasted garlic cloves. Add all other ingredients and blend until smooth. Top with a healthy portion of chili pumpkin seeds.
- Place pumpkin seeds and oil in a pan on medium-low heat and stir to coat in oil. Stir in chili powder and salt. Toast, stirring frequently with a watchful eye to ensure they don't burn.
If the recipe is too large to fit in your blender, you can blend in batches or use an emulsion blender.