CREAMY FALL SOUP IN ACORN SQUASH BOWLS

10-ingredient creamy fall soup with carrots and butternut squash in roasted acorn squash bowls. The ultimate healthy comfort food this fall and winter.

I hope you all love this soup. It’s:

Creamy
Savory
Vegetable-heavy
Fiber- & protein-rich
Full of flavor
Wholesome
Comforting
& Delicious

Ingredients

SQUASH

  • 2 medium acorn squash* (halved // optional for use as bowls)

  • 1 Tbsp melted coconut oil (or avocado or grape seed oil)

  • 2 Tbsp maple syrup or coconut sugar (plus more to taste)

SOUP

  • 1 1/2 Tbsp coconut oil (or avocado or grape seed oil)

  • 1/2 medium white or yellow onion (diced)

  • 3 cloves garlic (minced)

  • 4 cups cubed sweet potato, carrots, or butternut squash (or a mixture of all three)

  • 1 quart vegetable broth (DIY or store-bought)

  • 1 tsp fresh or dried sage, fresh or dried thyme, or 2 bay leaves (amount as original recipe is written)

  • 1 cup red lentils (optional // for protein / fiber)

  • Sea salt and black pepper (to taste)

  • 1-2 Tbsp maple syrup or coconut sugar (optional // depending on sweetness of your carrots/potato/squash)

FOR SERVING optional

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