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Carrot Acorn Squash Soup

Presenting your new fave FALL SOUP recipe!


(makes ~3 servings) ☆1 tsp olive oil ☆1/2 yellow onion ☆2 stalks celery ☆1 inch ginger, chopped fine ☆4 cups veggie stock ☆1 bag baby rainbow carrots (or regular carrots) - probably measures out to 1.5 cups chopped ☆1/2 can full fat coconut cream ☆lots of black pepper ☆1 tsp onion salt ☆1 tsp @justspices_usa veggie seasoning ☆1/2 roasted acorn squash

METHOD: ☆heat oil in big pot over medium heat.

☆add onion + celery + ginger and cook for ~7 min until veggies are soft.

☆add veggie stock and carrots and bring to a boil.

☆add spices, cover, and cook until carrots are soft (about 15 min).

☆add squash (already cooked) and coconut cream.

☆use a blender or @tenergyofficial immersion blender to blend everything until smooth.


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