Roasted Acorn Squash Soup

Preheat oven to 350 degrees F.

Slice the acorn squash in strips (see picture above) and place them on a well greased baking sheet. Sprinkle with salt on both sides and roast for 20-25 minutes or until a fork pierces the squash very easily.

In a large pot, heat the oil until hot and sauté the onion for 5 minutes. Add in the garlic and let cook for an additional minute.

Add in all of the remaining ingredients minus the milk and simmer for 30 minutes or until the carrots are tender. Let cool slightly.

Once the squash is done roasting, let it sit until it’s cool enough to handle. Peel the skin off of the squash and discard.

Add the squash and the milk into the soup and gently stir to combine.

Sectioning the soup out, pour about half of it into a food processor or blender and process until creamy smooth. This might take a couple minutes. You can also do this using an immersion blender.

Season with additional salt and pepper, as desired, and top with cashew cream sauce. ENJOY!!!

Storing leftovers: Place leftovers in an airtight container in the refrigerator for up to 4-5 days.

To freeze: Let the soup completely cool and then transfer it to a freezer-safe container (or multiple containers for meal prep purposes). Freeze for up to 2 months.

To reheat: Let the soup thaw in the refrigerator, then heat in the microwave or on the stovetop.