Roasted Acorn Squash and Sweet Potato Soup
Acorn squash and sweet potato are roasted and blended together with sauteed onion, garam masala, ginger, and coconut milk to create a healthy and delicious fall soup. This easy fall soup recipe is naturally vegan and gluten free, making it perfect for entertaining those with dietary restrictions!
Equipment
Ingredients
- 2 -3 lb acorn squash sliced lengthwise in half and seeds discarded
- 3 small sweet potatoes roughly 1 lb
- 2-3 tablespoons extra virgin olive oil divided
- 1 medium onion finely chopped
- 1 teaspoon garam masala
- ¾ teaspoon ground ginger
- 3½ (840 mL) cups low-sodium vegetable or chicken broth
- ⅔ cup (160 mL) full-fat coconut milk plus more for garnishing
- kosher salt
- freshly ground black pepper
Instructions
- Preheat oven to 400°F (204°C). Slice the acorn squash in half lengthwise and discard the seeds and guts. Place the squash halves cut-side facing up on a sheet pan, drizzle with 1 to 2 tablespoons of olive oil and season with salt and pepper. Slice the sweet potatoes in half lengthwise, drizzle and rub the cut side with olive oil and season with salt and pepper. Place cut-side down facing on the baking sheet along with the acorn squash, distributing the squash and sweet potatoes evenly on the pan.
- Roast for 45 to 60 minutes, or until both the potato and acorn squash flesh meets no resistance when pierced with a knife and is very soft. Remove from the oven and when the pieces are cool enough to handle, remove the squash and sweet potato flesh from their skin and set aside in a large bowl. Discard the skin.
- Meanwhile, heat the remaining tablespoon of olive oil in medium-sized soup pot. Add the onion and sauté over low heat until soft and completely translucent. Add the ground ginger and garam masala and cook for an additional minute or two, stirring constantly, until fragrant. Add the vegetable broth, roasted squash, and sweet potato.Bring to low simmer, cover, and cook for an additional for 10 to 15 minutes.
- Puree the soup in a high-powered blender, such as a Vitamix, until very smooth. You may need to do this step in batches. Return the blended soup to the pot and bring to a very low simmer. Add the coconut milk and stir until well combined. Season to taste with salt and pepper to taste. If needed, add an additional pinch of ginger or garam masala.
- Serve the soup hot and drizzle with a spoonful of coconut milk and touch of extra virgin olive oil.
Tips for Success:
- Acorn squash and any type of potato desperately needs salt, so do not skimp on seasoning.
Serving: 1serving, Calories: 494kcal, Carbohydrates: 84g, Protein: 11g, Fat: 18g, Saturated Fat: 9g, Polyunsaturated Fat: 8g, Cholesterol: 13mg, Sodium: 540mg, Fiber: 22g, Sugar: 6g