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Acorn Squash & Sweet Potato Soup

Acorn Squash & Sweet Potato Soup

This Acorn Squash Soup is a comforting blend of roasted acorn squash and sweet potatoes, simmered to perfection and pureed until smooth. It's a warm, nourishing dish that's both simple and satisfying with coconut milk added for creaminess.

Author: Pesto & Potatoes

Meal Type: Milk Free

Cuisine: Other

Difficulty: MEDIUM

Prep. Time: 20 minutes

Cook Time: 2 hours 15 minutes

Total Time: 2 hours 35 minutes

Servings: 8 servings

Calories: 259 kcal per serving

Ingredients

  • 2 - acorn squash
  • 2 - orange sweet potatoes
  • 3 tablespoons - olive oil
  • 2 teaspoons - kosher salt
  • 1 tsp - black pepper
  • 1 - yellow onion
  • 2 - carrots
  • 3 cloves - garlic
  • 1 - Gala or Fuji apple
  • 4 cups - vegetable stock
  • 1 ½ teaspoons - dried rubbed sage
  • 2 teaspoons - dried thyme
  • 1 cup - full-fat coconut milk

Instructions

  1. Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
  2. Slice the acorn squash in half horizontally and scoop out the seeds and pulp. Drizzle the cut sides with 1 tablespoon olive oil and season with salt and pepper. Place cut-side down on one baking sheet.
  3. Spread the sweet potatoes on the second baking sheet. Toss with 1 tablespoon olive oil and season with salt and pepper.
  4. Roast the squash for 40 to 45 minutes, until fork-tender. Roast the sweet potatoes on a separate rack for about 30 minutes, stirring halfway through.
  5. While the vegetables roast, heat the remaining 1 tablespoon olive oil in a Dutch oven or large pot over medium-high heat. Add the onion and carrots and cook for 5 to 7 minutes, until the onion starts to soften.
  6. Add the garlic and apple and cook for 1 to 2 minutes more, until fragrant.
  7. Add the roasted sweet potatoes and all 4 cups of vegetable stock. Bring to a simmer, then reduce the heat to medium.
  8. Stir in the sage and thyme. Simmer for 10 minutes.
  9. Scoop the roasted acorn squash out of its skin and add it to the pot. Simmer for 5 minutes more.
  10. Remove the pot from the heat and blend with an immersion blender until smooth.
  11. Stir in the coconut milk. Taste and adjust the salt and pepper before serving.

Nutrition

Energy: 259 kcal | Total Fat: 15 g | Saturated: 7 g | Trans: 0 g | Unsaturated: 2 g | Cholesterol: 2 mg | Total Carbs: 35 g | Fiber: 6 g | Sugars: 8 g | Proteins: 4 g | Sodium: 1,595 mg | Polyunsaturated: 1 g | Monounsaturated: 5 g

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