It’s squash season! With the chill in the autumn air comes the desire to snuggle indoors with a delicious bowl squash soup. This vegan recipe pairs acorn squash with the sweet robust flavor of parsnips and tart fall apples for a delicious bowl of super comfort food. Includes non-vegan variations, below.

To Roast Your Squash

Roasting the squash enhances and sweetens the flavor. To do this, preheat the oven to 400°F and place a piece of parchment paper on a baking sheet. Carefully cut the squash in half lengthwise, then scoop out the seeds and pulp. (Save the seeds to roast for snacking!). Brush the cut sides of the squash with 1 teaspoon vegetable oil, then position each piece facing down on the parchment-lined baking sheet. Bake for 45 minutes to 1 hour, or until the flesh is tender.

Acorn Squash, Parsnip, and Apple Soup

Sheryl Normandeau, BA, is a Master Gardener and writer from Calgary, Alberta, Canada. Her articles and short stories have appeared in several international publications. She is the co-author (with Janet Melrose) of the Guides for the Prairie Gardener series.

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