Roasted Acorn Squash and Sweet Potato Soup
A creamy and comforting fall soup made with roasted acorn squash, sweet potatoes, and warm spices, blended to perfection. Perfect for chilly days and holiday gatherings!
Ingredients
- 1 medium acorn squash (halved and seeded)
- 2 medium sweet potatoes (peeled and cubed)
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 2 tbsp olive oil
- 4 cups vegetable broth
- 1 cup coconut milk (or heavy cream for non-vegan option)
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- Salt and pepper to taste
- Optional toppings: roasted pumpkin seeds, fresh herbs, or a drizzle of coconut milk
Instructions
- Preheat the oven to 400°F (200°C).Place the acorn squash halves (cut side up) and sweet potato cubes on a baking sheet. Drizzle with olive oil and season with salt and pepper.Roast for 25-30 minutes, or until the vegetables are tender and caramelized.In a large pot, heat 1 tbsp olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant.Scoop the roasted acorn squash flesh out of the skin and add it to the pot along with the roasted sweet potatoes.Add the vegetable broth, cumin, cinnamon, and nutmeg. Bring to a simmer and cook for 10 minutes.Use an immersion blender to puree the soup until smooth (or carefully transfer to a blender in batches).Stir in the coconut milk (or heavy cream) and season with salt and pepper to taste.Serve warm, garnished with roasted pumpkin seeds, fresh herbs, or a drizzle of coconut milk.
Notes
- For a nuttier flavor, roast the squash and sweet potatoes with a drizzle of maple syrup.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 1 month.
- Adjust the consistency by adding more broth or coconut milk as needed.