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Roasted Acorn Squash Soup

Lacey Baier
  • 80 minutes
  • Serves 4

INGREDIENTS

3

Acorn squashes

2

Carrots

1/2 tsp

Ginger, dried

1

Granny smith apple

1/2

Red onion

1/4 tsp

Sage, dried

1

Shallot

1/2

Yellow onion

4 cups

Vegetable stock

1/8 tsp

Allspice, ground

1 tsp

Black pepper, ground

1/8 tsp

Cayenne pepper

1 tsp

Sea salt

2 tbsp

Olive oil