- 1 large acorn squash
- 2 tablespoons olive oil, divided
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt, or to taste
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 2 cups unsweetened almond milk
- 2 cups vegetable broth
- Sour cream or plain Greek yogurt for serving (optional)
- Preheat the oven to 375ºF.
- Chop the tip and tail off the acorn squash, then cut it in half length-wise. Scoop out the seeds and discard them (or you can roast them like pumpkin seeds–they’re delicious!).
- Drizzle the squash flesh with 1 tablespoon of olive oil and sprinkle with salt and cinnamon. Place both squash halves on a baking sheet, cut-side down. Roast the acorn squash for 45 to 50 minutes, or until the flesh is very soft. Use a spoon to remove the squash flesh from the skin; discard the skin.
- Heat the remaining olive oil in a skillet over medium heat. Add the chopped onion and sauté until browned, about 15 minutes. Add the garlic and sauté an additional 2 minutes. Remove from heat.
- Add the squash, sautéed onion and garlic, almond milk, and vegetable broth to a blender and blend until completely smooth. Season to taste with salt and pepper and serve with sour cream or plain Greek yogurt, if desired.