Roasted Acorn Squash and Potato Soup

October 19, 2017

Just in time to put the seasonal squashes to use, this thick and creamy soup recipe from our good friends at Level Ground Trading is perfect as the weather starts turning colder.


1/2 an onion
3 cloves garlic
4 potatoes
1 large roasted acorn squash
2 stalks of chopped celery
2 diced carrots
1 apple
1 tbsp Coconut Oil 
6 cups of chicken broth
Coconut milk
1/2 tsp Ginger
1/4 tsp Nutmeg
Pinch Cloves
1/4 tsp Cinnamon
Salt and Black Pepper to taste


In a pot, sauté carrots, celery, onions, garlic and potatoes in the coconut oil until aromatic. Add roasted acorn squash, chicken broth and spices. Cook until potatoes are soft. Blend with a hand blender. Add coconut milk.

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