Chef prepares vegan acorn squash soup served in roasted squash bowls
NEWYou can now listen to Fox News articles!
Squash soup in Brooke Baevsky’s acorn squash bowls
Contents
acorn squash
garlic clove
extra virgin olive oil
yellow onion
Carrot
sea salt
Black pepper
Nutmeg
vegetable broth
Fresh thyme leaves
balsamic vinegar
maple syrup
Pepitas
microgreens
Brooke Baevsky’s acorn squash soup in edible bowls is gluten-free. (Fox Nation)
6 acorn squash for bowls
extra virgin olive oil
4 acorn squash to peel and dice
4 large yellow onions
1 kilo of carrots
1 garlic bulb
Fresh thyme leaves
Add the following and mix:
2 liters of vegetable broth
Season with:
sea salt
Black pepper
Nutmeg
Fresh thyme leaves
balsamic vinegar
maple syrup
Garniture
fried pepitas
microgreens
Dairy-free sour cream
Roast vegetables in the oven at 400 degrees Fahrenheit
Celebrity chefs David Burke and Brooke Baevsky sample acorn squash soup on Fox Nation’s “American Kitchen.” (Fox Nation)
tools
immersion blender
frying pan
6 liter pot
Ladle
oven mitts
Spatula
Serving spoon for sour cream
Baevsky blends acorn squash soup in “American Cuisine.” (Fox Nation)
CLICK TO DOWNLOAD FOX NEWS APPLICATION
Click here to learn more about Fox Nation’s “American Cuisine” series.
