Roasted Acorn Squash Soup

My dad is a huge gardener, so I am so lucky to have all of his veggies all through the summer. And now that it's fall - we have so much squash! He usually grows butternut squash, so you can certainly use this recipe with any different types of the squash family. I'm using acorn squash today, but anything goes!

This soup is so easy, it hardly has any ingredients, and you could even do this in the crock pot if you wanted to make it even more hands-off!

INGREDIENTS:

• 2 Acorn squash
• 1 can unsweetened half fat coconut milk
• 1-2 tsp ground ginger
• 1-2 tsp ground cinnamon
• 1-2 tsp ground allspice
• olive oil
• Himalayan sea salt
• Pepitas (pumpkin seeds) to top each bowl

DIRECTIONS:

1. Heat oven to 375 degrees
2. Cut each squash in half and spritz with olive oil mister and sea salt
3. Place in oven once hot and cook for about 40 minutes or until you can pierce the skin easily
4. Let squash cool
5. Scoop squash into a blender, Vitamix, or a large saucepan on the stove
6. Add in coconut milk, spices, more salt if you need and blend or puree using an immersion blender
7. Top each bowl of soup with pepitas and serve!You can do so many variations on this recipe too! Try using a few different squashes together - or adding in another type of non-dairy milk, like flax or almond. You can toast the pepitas for more depth of flavor or use toasted walnuts too. If you like a thinner, more broth based soup, just add in extra vegetable stock or more non-dairy milk.

Let me know your ideas on how you would make this soup! It's a great one for Holiday Entertaining!