While I was making acorn squash soup today, I tasted a scoop and realized that it was a little bland. Needless to say, I did a quick ingredient inventory in my head, and realized that I had some hot sauce in the fridge. I have grown to love hot sauce more than ever since going vegan (a phenomenon that I've realized is pretty common among fellow vegans), so I figured adding it to this soup with a little bit of agave nectar and thyme would be perfect. I was right...this is perfect for lunch, or as a starter or side during dinner. Enjoy!
1 acorn squash, cut in half with seeds removed (save the seeds for roasting!)
1/2 cup plain unsweetened almond milk
1/2 to 1 tbsp. vegan butter
2 tsp. olive oil + a little more
1 1/2 tsp. agave nectar or brown sugar
1 1/2 tsp. nutritional yeast
1/2 tsp. salt, divided
1/2 tsp. dried thyme
2 to 3 tsp. hot sauce, + a few drops for garnish
Fresh parsley, for garnish
Serves 4 (as a side or starter).
Total Cook Time: 1 hour 5 minutes.
Instructions:1. Preheat your oven to 375 degrees. Add about a quarter inch of water to a 13 by 9 inch baking pan. Score each half of the acorn squash and brush with a little bit of olive oil. Add a few dashes of salt, the thyme, vegan margarine, and agave/brown sugar to each half.
2. Once the oven has preheated, roast the squash for about 55 minutes. While the squash is cooking, lay the seeds flat on a baking sheet, spray with oil, and a a dash of salt. Bake for 10 to 15 minutes. Let cool.
3. After the squash has cooled, scoop the insides out, and add it to your food processor. Add the almond milk, nutritional yeast, and hot sauce. Process the mixture until smooth. Serve with a sprig of parsley, roasted acorn squash seeds, and a swirl of hot sauce.