Spicy Squash & Root Vegetable Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
The perfect fall soup made from acorn squash and root vegetables. Spicy, creamy and surprisingly vegan. Made in less than 30 minutes with pre-roasted vegetables.
  • 1 large or two small acorn squash, cut into 8 pieces
  • 2 medium sweet potatoes, cut into 1" pieces
  • 4 orange, yellow or white carrots, cut into 1" pieces
  • 1 large yellow onion, diced
  • 2 cloves garlic, minced
  • 1 T extra virgin olive oil
  • 1 c unsweetened almond milk
  • 1 c water
  • 1 large sprig fresh rosemary (sub 1 t dried rosemary)
  • 1 t sea salt
  • ½ t black pepper
  • ½ t red pepper flakes (more or less to taste)
  1. Preheat oven to 425 degrees. Spread the squash, sweet potatoes and carrots evenly on a baking sheet and roast until soft and slightly browned, about 35 minutes.
  2. Remove the vegetables and allow to cool or store until you are ready to make the soup.
  3. To prepare the soup, remove the skin from the squash and chop into 1" pieces.
  4. Heat the olive oil on medium heat in a medium to large soup pot. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook until fragrant, about one minute.
  5. Add the vegetables to the pot and mix until well incorporated with the garlic and onion.
  6. Add the almond milk, water, rosemary (the whole sprig), sea salt, black pepper, and red pepper flakes. Stir well.
  7. Bring the soup to a boil then reduce to simmer for 15 to 20 minutes until the liquid has reduced by half.
  8. Remove the rosemary sprig, pulling off the needles to leave in the soup.
  9. Puree the soup with an immersion blender or allow to cool slightly before pureeing in batches in the blender.
  10. Serve with extra rosemary and some bread for dipping.
Roast the vegetables in advance to make this soup in less than 30 minutes.
Recipe by The Mexitalian at http://themexitalian.com/spicy-squash-root-vegetable-soup/