Acorn Squash & Basil Soup

Name: Acorn Squash & Basil Soup
Total time: 900 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 acorn squash; 2 garlic cloves; 1/2 tbsp butter, or vegan butter; 2/3 cup hot water; 1/3 cup heavy cream, or coconut milk; 1/2 chicken bouillon, or vegetable bouillon; salt; 2 tsp dry basil; 1/2 tsp cayenne pepper, or to taste

LaTrā Guerra @LaTraGuerra

The weather here in Atlanta was pretty gloomy today, and gloomy weather always puts me in the mood for soup! So here is my savory Acorn Squash and Basil soup! Enjoy! 😄

LaTrā Guerra @LaTraGuerra

The weather here in Atlanta was pretty gloomy today, and gloomy weather always puts me in the mood for soup! So here is my savory Acorn Squash and Basil soup! Enjoy! 😄

Saved

Ingredients

15 mins

2 servings

1acorn squash
2garlic cloves
1/2 tbspbutter, or vegan butter
2/3 cuphot water
1/3 cupheavy cream, or coconut milk
1/2chicken bouillon, or vegetable bouillon
salt
2 tspdry basil
1/2 tspcayenne pepper, or to taste

Saved

Steps

15 mins

1

Peel and chop acorn Squash into small cubes. Peel and using your knife flatten garlic cloves
2

Boil squash and garlic cloves for 5-10 minutes, until fork tender.
3

Using a strainer, remove squash and garlic from boiling water and pour into a high power blender.
4

To the squash and garlic, add in the water, cream, butter, and below seasonings.
5

Blend together until sooth in texture. Pour back into the same pot that you boiled your Squash in, and let it simmer on medium-low heat for 3 minutes. Then serve!!