Acorn squash and Sweet Potato Soup

Step 1/7

• ½ acorn squash
• 1 sweet potatoes
• ⅛ tsp Cinnamon
• 1½ 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

• ¼ red onion
• ¼ onion
• 1 carrots
• ½ stalk celery
• 1 cloves garlic
• ½ 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

• ¼ tsp Powdered Ginger
• ⅛ tsp Dried sage
• ⅛ 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

• 1½ 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

• ¼ cup soy milk
• ½ 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

• 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!