Rich and creamy, this delectable acorn squash soup is made with lactose-free LACTAID® Protein Milk so it comes with an extra boost of protein. Savory thyme, sage, and onion compliment the sweet acorn squash to make a soup that will warm you up from the inside out.
Heat the oven to 400° F and line a baking sheet with parchment paper.
Slice the acorn squash in half and remove the seeds. Peel the carrots and cut them in half.
Drizzle the squash and carrots lightly with olive oil and sprinkle with salt. Roast for 20-40 minutes or until the flesh is soft and can be easily pierced with a fork.
In a large stockpot over medium heat, lightly sauté the onion for 3-5 minutes or until aromatic.
Scoop the roasted acorn squash out of the skin and add to the pot, along with the carrots, herbs, spices, and vegetable stock.
Bring up to a gentle simmer and then blend using an immersion blender until mostly smooth.
Heat the oven to 400° F and line a baking sheet with parchment paper. Slice the tops off the acorn squash and carefully remove the seeds, making sure to keep the bottom of the squash intact.
Drizzle lightly with olive oil and sprinkle with salt. Roast for 20-30 minutes until the squash is just tender but still holding its shape.
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