Acorn squash and Sweet Potato Soup

Too few ratings

Camila Anza Barta

Community Member

Difficulty

Easy 👌
50
min.
Preparation
35
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
acorn squash
sweet potatoes
½ red onion
½ onion
carrots
1 stalk celery
2 cloves garlic
apple
¼ tsp Cinnamon
3 tbsp olive oil
½ tsp Powdered Ginger
¼ tsp Dried sage
¼ tsp ground allspice
⅛ tsp cayenne pepper
salt
Ground black pepper
3 cups Vegetable Stock
½ cup soy milk
1 tbsp Cornstarch Slurry

Utensils

  • 2 cutting boards
  • 2 knives
  • Spoon
  • 2 peelers
  • 2 saucepans
  • 2 wooden spoons
  • immersion blender
  • food processor
  • blender
  • Step 1/7

    • acorn squash
    • sweet potatoes
    • ¼ tsp Cinnamon
    • 3 tbsp olive oil
    • salt
    • Ground black pepper
    • cutting board
    • knife
    • Spoon
    • peeler

    Preheat the oven to 400 degrees Fahrenheit. Prepare an oven-safe tray lined with aluminum foil or parchment paper. Cut the acorn squash in half and scoop out the seeds. Wash, peel and dice the sweet potatoes. Drizzle 1-2 tbsp of olive oil on the acorn squash and the sweet potatoes. Season wit salt, pepper, and the cinnamon. Place the acorn squash face down on the tray. Spread out the sweet potatoes on the tray. Place in the oven and bake for 30-40 mins, rotating the squash halfway through.

  • Step 2/7

    • ½ red onion
    • ½ onion
    • carrots
    • 1 stalk celery
    • 2 cloves garlic
    • apple
    • cutting board
    • knife
    • peeler

    While the acorn squash and sweet potatoes of roasting it is time to prep the other ingredients. Dice the red and yellow onion, carrots, celery, apple, and garlic.

  • Step 3/7

    • saucepan
    • wooden spoon

    Once the acorn squash and sweet potatoes are roasted, set aside to cool. Once cooled, peel the skin off the acorn squash and shred the flesh. Heat 1 tbsp (or remaining olive oil) in a deep saucepan. Add the red and yellow onion, carrots, celery, and apple. Sauté for 6-7 mins at medium heat.

  • Step 4/7

    • ½ tsp Powdered Ginger
    • ¼ tsp Dried sage
    • ¼ tsp ground allspice
    • ⅛ tsp cayenne pepper
    • saucepan
    • wooden spoon

    When the ingredients in the saucepan are softened, add the garlic, ginger, sage, allspice, cayenne pepper, and a pinch of salt and ground black pepper. Stir until fragrant. Add the acorn squash and sweet potatoes. Stir until we’ll combined.

  • Step 5/7

    • 3 cups Vegetable Stock

    Add the vegetable stock to the saucepan and stir to combine. Bring the soup to a boil for 1 minute and let simmer for 10 minutes.

  • Step 6/7

    • ½ cup soy milk
    • 1 tbsp Cornstarch Slurry

    Add the soy milk or non-dairy/dairy product of your choosing and the cornstarch slurry (1 tsp of cornstarch mixed with 1 tsp of water). Let simmer for 5-7 mins.

  • Step 7/7

    Once the ingredients have come together, remove saucepan from heat. Let the soup cool slightly before puréeing with an immersion blender, food processor, or blender in batches. Soup should be a creamy thickness. Enjoy!
    • immersion blender
    • food processor
    • blender

    Once the ingredients have come together, remove saucepan from heat. Let the soup cool slightly before puréeing with an immersion blender, food processor, or blender in batches. Soup should be a creamy thickness. Enjoy!

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