‘American Kitchen’ chef serves creamy acorn squash soup in edible bowls ‘that everyone will love’

Acorn squash

Garlic cloves 

Extra-virgin olive oil

Yellow onion

Carrots

Sea salt

Black pepper

Nutmeg

Veggie broth

Fresh thyme leaves 

Balsamic vinegar

Maple syrup

Pepitas 

Microgreens 

Extra virgin olive oil 

4 acorn squash to peel and dice 

4 large yellow onions 

1 pound carrots 

1 garlic bulb

Fresh thyme leaves 

Add and blend with: 

2 quarts of veggie broth

Season with: 

Sea salt 

Black pepper 

Nutmeg 

Fresh thyme leaves 

Balsamic vinegar 

Maple syrup 

Toasted pepitas 

Microgreens

Dairy-free sour cream 

Roast vegetables in oven, 400 degrees Fahrenheit

Immersion blender 

Roasting pan 

6 qt pot 

Ladle 

Oven mitts

Spatula 

Serving spoon for sour cream 

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