Ingredients
Scale
- 1 small acorn squash
- 1 bundle od golden beets
- 4 tablespoons extra virgin olive oil
- 1 tablespoon of fresh parsley chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/4 onion chopped
- 2 small carrots chopped
- 150 ml of sour cream
- 1 teaspoon sriracha sauce
- 1 bay leaf
- 4 cups of vegetable broth
- 2 cloves of garlic whole
- 2 tablespoons sliced almonds
- 2 tablespoons of pomegranite
- 2 tablespoons avocado oil
- Salt and pepper
Instructions
- Wash and peel beets. Cut into quarters.
- Cut squash and clean out seeds and pulp.
- Take beets and place in dish lined with parchment.
- Drizzle with 1 tablespoon of olive oil, toss in 1/2 of the chopped parsley, oregano, thyme.
- Place in whole garlic and dust with salt and pepper, toss well and place on a parchment lined baking sheet.
- Take squash and drizzle with 1 tablespoon olive oil coating the inside well sprinkle in remaining herbs and garlic whole. Place face down on a parchment lined baking sheet.
- Place beets and squash in a pre-heated 375° F oven and bake till vegetables are fork tender, and caramelized.
- Take out of oven.
- Scoop out insides of squash and combine with beets in a bowl.
- In a medium pot drizzle in remaining 2 tablespoons extra virgin olive oil.
- Toss in carrots and onions, and chili flakes and saute till tender.
- Mix in beets and squash add some salt and pepper to taste.
- Pour in vegetable broth and bay leaf.
- Simmer on low heat for about 30 minutes.
- Drop in sour cream and cook for an additional 5 minutes.
- Take out bay leaf.
- Add sriracha
- With a hand blender puree till smooth and silky.
- Place soup in bowl, garnish with some almond slices, pomegranate and a few drops of the avocado oil.
- Serve.
- Prep Time: 20 minutes
- Cook Time: 1 hour
Nutrition
- Serving Size: 4 servings
