Acorn Squash Soup



*This will make 3-4 servings

  • 1 acorn squash
  • 1 tbs coconut oil
  • 2 cups organic vegetable broth
  • 1/2 cup coconut milk
  • 1/2 avocado
  • salt, pepper, and cinnamon to taste


  • Cut Acorn Squash in 1/2 and scoop out seeds.
  • Spread the coconut oil over the surface and add salt and pepper to taste.
  • Bake at 425 degrees (medium size – about an hour).
  • When cooled, scoop out all the squash from the skin. (Here’s where the VitaMix or other great blender works great).
  • Add 2 Cups of Organic Vegetable Broth.
  • Add 1/2 Cup Coconut Milk and blend well.
  • Optional, add 1/2 an Avocado for creaminess and healthy fat. Blend well again.
  • Add salt, cinnamon, and nutmeg to taste. (I add and blend, and sprinkle on top).