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Golden Beet and Acorn Squash Soup

  • Total Time: 1 hour 20 minutes


  • 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


  1. Wash and peel beets. Cut into quarters.
  2. Cut squash and clean out seeds and pulp.
  3. Take beets and place in dish lined with parchment.
  4. Drizzle with 1 tablespoon of olive oil, toss in 1/2 of the chopped parsley, oregano, thyme.
  5. Place in whole garlic and dust with salt and pepper, toss well and place on a parchment lined baking sheet.
  6. 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.
  7. Place beets and squash in a pre-heated 375° F oven and bake till vegetables are fork tender, and caramelized.
  8. Take out of oven.
  9. Scoop out insides of squash and combine with beets in a bowl.
  10. In a medium pot drizzle in remaining 2 tablespoons extra virgin olive oil.
  11. Toss in carrots and onions, and chili flakes and saute till tender.
  12. Mix in beets and squash add some salt and pepper to taste.
  13. Pour in vegetable broth and bay leaf.
  14. Simmer on low heat for about 30 minutes.
  15. Drop in sour cream and cook for an additional 5 minutes.
  16. Take out bay leaf.
  17. Add sriracha
  18. With a hand blender puree till smooth and silky.
  19. Place soup in bowl, garnish with some almond slices, pomegranate and a few drops of the avocado oil.
  20. Serve.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour


  • Serving Size: 4 servings
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