Acorn Squash Tomato Soup
Cozy and decadent Acorn Squash Tomato Soup made with healthy vegan ingredients.
Ingredients
- 2 Heirloom Tomatoes, halved
- 4 Campari Tomatoes, quartered
- 1 Acorn Squash, roughly peeled and quartered
- 1 cup Cherry Tomatoes
- 1 White Onion, peeled and quartered
- ½ head Garlic
- ½ cup Vegetable Broth, if it's too thick add another 1/4 cup
- ¼ cup Canned Coconut Milk
- ¼ cup Cashews, soaked in hot water for at least 20 minutes
- 5 Basil Leaves
- 1 tsp Coconut Sugar
- ½ tsp Sea Salt
- Black Pepper, to taste
Instructions
- Preheat oven to 400 degrees. Add olive oil to a baking dish and add in the acorn squash, tomatoes, onion, and garlic. Drizzle with more olive oil and salt & pepper. Bake for about 40 min.
- Meanwhile add the cashews to a bowl and submerge in boiling water.
- After 40 min remove the roasted veg from the oven and let cool. Add to a large blender with the basil leaves, vegetable broth, coconut milk, soaked cashews (drain them first), sugar, and additional salt & pepper. The garlic should be soft enough to squeeze the cloves out, then discard the skin. Start on a low speed then gradually turn it up until the soup is extremely smooth. Should only take a minute or 2.
- If the soup feels too thick, add more vegetable broth by the 1/4 cup. Since this is a starchy soup, keep in mind it will thicken up some more in the fridge.
- Divide into bowls and optionally add a drizzle of coconut milk and salt & pepper on top of each portion.