This morning, I am making Roasted Acorn Squash Soup. My plan is to freeze the soup and then defrost it the night before Thanksgiving. The day of, I will throw it in a crockpot, which will allow me to have one more easy vegan dish, to make my vegan and health-conscious guests happy.
Yesterday, my mixed doubles tennis partner said: "If you live in Seattle, you have to know how to cook for vegans." Another great option in Seattle is to order a vegan take-out for Thanksgiving dinner; which is what he and his wife are doing this year.
Since pureed soup is vegan, it is good soup to freeze and I may save some for myself to bring to work for lunch.
I sliced the acorn squash in half, using a serrated knife. Then I added olive oil, Kosher salt and pepper and roa…