Acorn Squash and Sweet Potato Soup

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.
Ingredients:
3 Acorn Squash
2 Large Sweet Potato
2 Medium 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
4Tbsp Olive oil
Salt and Pepper to taste
1 Cup of Heavy Cream (Optional)
First slice the acorn squash and sweet potato 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, Sweet Potato 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 soup is a think bisque consistency so feel free to add 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 reheating.

Print

Acorn Squash and Sweet Potato Soup

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

Vegetables

  • 3 Acorn Squash
  • 2 Large Sweet Potato
  • 2 Medium Yellow Onions
  • 3 Large Celery Stalks
  • 3 Large Carrots

Spices

  • 2 Cloves Garlic
  • 1 Tsp Garam Masala
  • 1 Tbsp Fresh Grated Ginger
  • 4 Tbsp Olive Oil
  • Salt and Pepper [To Taste]

Liquids

  • 1 Box Veggie Broth
  • 1 Cup Water
  • 1 Cup Heavy Cream [Optional]

Instructions

  1. First slice the acorn squash and sweet potato 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.

  2. 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.

  3. 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,  Sweet Potato Garam Masala, Ginger, salt, and pepper. Simmer the Veggies for about 20mins.

  4. Blend your soup into a bisque, using a food processor or immersion blender. 

 

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