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Roasted acorn squash soup

Amber Goulden, Fed + Fit
  • minutes
  • Serves 6

INGREDIENTS

2

Acorn squash, medium large fresh

6 cloves

Garlic

1 tsp

Ginger, ground

1

Lemon juiced

1 tbsp

Sage

1/2

Yellow onion

3 cups

Chicken stock

1 tsp

Nutmeg

1

Pepper and sea salt, cracked

1 tsp

Sea salt

1 tsp

Vanilla extract

1 tbsp

Olive oil, extra virgin

1 cup

Greek yogurt, non-fat