Annie's Gluten-Free Vegetable Soup with Pasta in Acorn Squash Bowls
5
- ★★
- ★★
- ★★
- ★★
- ★★
Prep time 2mins
Cook time 32mins
Serves or Makes: 2
Recipe Card
ingredients
- 1 medium acorn squash, halved and seeded
- 1 tablespoon olive oil, divided
- 1/2 teaspoon sea salt, divided
- 1 can Annie's Gluten-Free Vegetable Soup with Pasta
- Parmesan Cheese, grated, for serving
Method
Step 1
Preheat oven to 400°F. Prepare a baking sheet by lining with foil.
Step 2
Brush inside halves of acorn squash with a drizzle of olive oil. Sprinkle with sea salt.
Step 3
Place on the prepared baking sheet, cut side down, and bake for 25-30 minutes (depending on size of squash) or until the squash is tender.
Step 4
Remove from the oven and flip, lightly pushing down to flatten each half into a stable “bowl”. Let cool slightly.
Step 5
Meanwhile, heat Annie's Gluten-Free Vegetable Soup with Pasta in a small saucepan over medium-high heat, stirring until hot.
Step 6
Divide the soup between squash “bowls”. Garnish with a sprinkle of grated Parmesan cheese if desired. Enjoy!