Ingredients
Units
Scale
- 1 medium acorn squash, cooked
- 4 cups vegetable broth (I used Trader Joe's Hearty Vegetable Broth)
- 1/4 cup coconut aminos (could substitute with soy sauce if not doing Whole30)
- 1/4 cup nutritional yeast (could substitute with Parmesan cheese if not doing Whole30)
- 6 oz cooked shrimp (could substitute with any other protein or omit for vegetarian option)
- 2 small onions, chopped
- 4 tbsp ghee (could substitute with olive oil or butter if not doing Whole30)
- 2 tbsp paprika
- 2 tbsp minced garlic
- 1 tbsp cumin
- 1 tsp ginger powder
- 1 tsp garam masala
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Pierce entire acorn squash using a sharp knife. Place in microwave and cook for 5-7 minutes or until outside skin is tender.
- Carefully slice acorn squash in half. Be careful as squash will be hot. Let squash cool and when cold enough to handle, remove seeds from squash.
- Place the flesh of the squash and all ingredients into a slow cooker
and stir to combine.
- Set slow cooker on high for 1 hour or on low for 2 hours. Once cooked, stir in cooked shrimp (if using) and continue to cook for 10 additional minutes.
- Divide soup among six bowls and enjoy.
and stir to combine.Notes
- feel free to use any other protein source or omit all together.
- add additional salt and pepper to taste once soup has cooked.
- Prep Time: 10 minutes
- Category: Soup
- Cuisine: Whole30, GF
Nutrition
- Serving Size: 1 bowl
- Calories: 188
- Sugar: 4 g
- Fat: 10.5 g
- Carbohydrates: 14.4 g
- Fiber: 2.5 g
- Protein: 9.3 g
