INGREDIENTS
1
Acorn squash, medium
4
Carrots
3
stalks Celery
4 cloves
Garlic
2 tsp
Ginger, fresh
1 tsp
Onion powder
1/2 cup
Parsley, loosely packed
2 tsp
Sage, dried
1/2
White onion
1 1/2 cups
Almond breeze almond milk
4 cups
Veggie broth or stock
1/2 tsp
Black pepper, ground
1
S&p
1 tbsp
Olive oil