Sweet Potato - Squash Soup

Sweet Potato - Squash Soup

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Karin Ellzey

By
@puregrace

yum. a quick and easy soups recipe that's a little different but very hardy.

Rating:

☆☆☆☆☆ 0 votes

Serves:
4+
Prep:
30 Min
Cook:
2 Hr 20 Min
Method:
Bake

Ingredients

  • 1 medium
    acorn squash
  • 2 medium
    sweet potatoes
  • 2 medium
    carrots
  • ·
    sea salt
  • ·
    pepper
  • ·
    olive oil, extra virgin
  • 2 clove
    garlic
  • 4 c
    vegetable broth
  • 1 tsp
    cinnamon
  • 1/4 tsp
    nutmeg
  • ·
    roasted nuts or nut butter

How to Make Sweet Potato - Squash Soup

Step-by-Step

  1. 1 medium acorn squash
    2 medium sweet potatoes
    2 regular sized carrots (not huge not small)
    drizzle of olive oil
    sea salt and ground pepper
    1 T + olive oil
    2 cloves garlic
    4 c broth (vege
    1 tsp cinnamon
    1/4 tsp nutmeg
    sea salt and ground pepper
    roasted nuts, or nut butter

    -----------------------------------
    peel and cube veggies:
    1 medium acorn squash
    2 medium sweet potatoes
    2 regular sized carrots (not huge not small)
    drizzle of olive oil
    sea salt and ground pepper

    place on a baking sheel then drizzle with oil. cook @ 400 degrees until fork tender, about 45 min. stir every 15 min to prevent burning. let cool.

    meanwhile on the stovetop:
    Add 1/2 onion, 2 cloves garlic, chopped to 1 T olive oil and saute in a 2 quart pot, until clear. just before you take this off the fire, add
    1 tsp cinnamon
    1/4 tsp nutmeg
    sea salt and ground pepper


    Add cooled, roasted veggies and 4 c. chicken or veggie broth (depending on your likes.) on stove top for about 20 min.

    place veggies in a blender or food processor. Add:

    let it cook long enough to bring out the scent of the spices (they will suck up any remaining oil, so watch for burning)

    Blend until smooth. add more broth if needed to thin soup. (I do half smooth and half roughly chopped)

    serve with a fist full of roasted pecans, pecan butter, cashew butter, or pine nuts.

    * this is a very filling soup for those on an elimination diet. (ahh FINALLY, not hungry after eating.)
    one can change flavors over the course of the week too if you add herbs on demand, or incrementally.

    my first thought is if I get tired of this flavor, I can add 1 tsp tumeric to give a more north african flare.
    or standard savory herbs: rosemary, thymes, dill, etc...may be used to change flavor.

    the soup is very creamy on its own, although I like to leave bigger chunks in it, but the recipe lends itself well to the addition of nut butters for a protein balance. I used roasted and salted

Printable Recipe Card

About Sweet Potato - Squash Soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy Healthy
Hashtags: #Vegan #vegetable



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