'American Kitchen' chef serves creamy acorn squash soup in edible bowls 'that everyone will love'
Gluten-free, dairy-free recipe uses roasted vegetables and coconut cream for holiday comfort food
{{#rendered}} {{/rendered}}Squash Soup in acorn squash bowls by Brooke Baevsky
Ingredients
Garlic cloves
Extra virgin olive oil
{{#rendered}} {{/rendered}}Yellow onion
Carrots
Sea salt
{{#rendered}} {{/rendered}}Black pepper
Nutmeg
Veggie broth
{{#rendered}} {{/rendered}}Fresh thyme leaves
Balsamic vinegar
Maple syrup
{{#rendered}} {{/rendered}}Pepitas
Microgreens
Brooke Baevsky's acorn squash soup in edible bowls is gluten-free. (Fox Nation)
6 acorn squash for bowls
Extra virgin olive oil
{{#rendered}} {{/rendered}}4 acorn squash to peel and dice
4 large yellow onions
1 pound carrots
{{#rendered}} {{/rendered}}1 garlic bulb
Fresh thyme leaves
Add and blend with:
{{#rendered}} {{/rendered}}2 quarts of veggie broth
Season with:
Sea salt
{{#rendered}} {{/rendered}}Black pepper
Nutmeg
Fresh thyme leaves
{{#rendered}} {{/rendered}}Balsamic vinegar
Maple syrup
Garnish
Toasted pepitas
{{#rendered}} {{/rendered}}Microgreens
Dairy-free sour cream
Roast vegetables in an oven at 400 degrees Fahrenheit
{{#rendered}} {{/rendered}}Celebrity chefs David Burke and Brooke Baevsky sample the acorn squash soup on Fox Nation's "American Kitchen." (Fox Nation)
Tools
Immersion blender
6-quart pot
{{#rendered}} {{/rendered}}Ladle
Oven mitts
Spatula
{{#rendered}} {{/rendered}}Serving spoon for sour cream
Baevsky blends her acorn squash soup on "American Kitchen." (Fox Nation)
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