Acorn squash
Garlic cloves
Extra-virgin olive oil
Yellow onion
Carrots
Sea salt
Black pepper
Nutmeg
Veggie broth
Fresh thyme leaves
Balsamic vinegar
Maple syrup
Pepitas
Microgreens
Extra virgin olive oil
4 acorn squash to peel and dice
4 large yellow onions
1 pound carrots
1 garlic bulb
Fresh thyme leaves
Add and blend with:
2 quarts of veggie broth
Season with:
Sea salt
Black pepper
Nutmeg
Fresh thyme leaves
Balsamic vinegar
Maple syrup
Toasted pepitas
Microgreens
Dairy-free sour cream
Roast vegetables in oven, 400 degrees Fahrenheit
Immersion blender
Roasting pan
6 qt pot
Ladle
Oven mitts
Spatula
Serving spoon for sour cream
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