Roasted Acorn Squash & potatoes Soup , Vegan

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Ingredients:
1 small acorn squash (cut in half)
2 carrots diced
2 celery sticks diced
1/2 onion diced
2 small potatoes large diced
1 tsp garlic clove minced
2 tbsp olive oil
1 tsp dried parsley
3-4 cups vegetables broth
1 tsp kosher salt
1/2 black pepper

Pre-heat oven at 400F

• Wash and cut the squash in half.
• Remove seeds
• season with salt, pepper and 1 tbsp olive oil
• bake for 25-30 minutes or until tender
meanwhile :

•on a 2 qt pot add 2 tbsp olive oil on medium heat
• sauté carrots, onion & celery for 3 minutes
• add garlic and potatoes
• salt & pepper
• 3 1/2 vegetables broth
• 1 tsp parsley
• simmer on low heat for 15 minutes
• remove the squash from oven
• allow it to cool
• scoop out the squash
• add the squash to the simmering soup
• blend
• simmer for 2 more minutes
• garnished with pumpkin seeds, drizzle olive oil and garlic croutons
• some pepper (optional)

Enjoy this vegan soup

Comments

Pretty Miaya says:

😋😋 looks delicious

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