Acorn Squash and Sweet Potato Soup

January 7, 2017
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3 Acorn Squash
2 Large Sweet Potato
2 Med Yellow Onions
3 Large Celery Stalks
3 Large Carrots
2 Cloves of Garlic
1 Tsp Garam Masala
1 Tbsp Fresh Grated Ginger
450 ml Veggie Broth (½ box)
1 Cup Water
4Tbs Olive oil
Salt and Pepper to taste
1 Cup of Heavy Cream (Optional)
I love making seasonal soups. There is something very comforting about a warm bowl of soup on a cold day. This soup is a great addition to any cozy day lounging around the house. Plus it incorporates two things I adore, acorn squash and sweet potatoes.

First slice the acorn squash into  ¾ inch slices and place on a cooking sheet. Drizzle with olive oil (about 2 Tbs)  and season with salt and pepper; roast in the oven at 400 for 20mins.

Now, chop onion, celery and carrots. Place veggies in a  pot,  and saute them with olive oil and 2 cloves of garlic. Once veggies are softened add vegetable broth, and water.

Remove Acorn Squash from oven and remove skin (it should peel right off or can be removed easily with a thin knife.) 

Add the squash, Garam Masala, Ginger, salt and pepper. Simmer the Veggies for about 20mins.

 Then ladle your soup into a blender/food processor I used a Ninja.  This will puree the soup and give it a smooth consistency. This sqoup is a think bisque consistency so feel free to add  in additional water if you want the soup more liquid base. Or you have the option to add in heavy cream to make to soup creamier.

Now Ladle up this bad boy, serve and enjoy.

If you plan on bottling or freezing your soup wait and add fresh cream to each bowl of soup when re-heating.

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