Acorn Squash and Sweet Potato Soup


Acorn Squash and Sweet Potato Soup

Acorn Squash and Sweet Potato Soup

Yes.  This. Right. Here. Is. PERFECT.  I can't get enough of this soup.  The one thing that I did not do that I wished I had was baked some fresh crusty bread to go along with it.  If I had known this soup was deserving of home made bread... the world would be a better place.  People would rejoice.  Disease would be gone.  Famine would be a thing of the past. I have been wanting to drink the leftover cold soup from the fridge all day today.  Only reason I have not is because I want to hold onto it for tomorrow when I make butter chicken and have this as the appetizer since they would compliment each other (at least in my mind they do!) 

 

 As long as you have an immersion blender, this recipe is simple dimple.   It is also an excellent addition to the Thanksgiving table if you are into doing separate courses instead of eating from a trough like I like to do.  😉 I am still kicking myself; we had the soup with a salad.  IT DESERVED BETTER.  It deserves homemade bread.  It is even thick enough to do a bread bowl. 

Acorn Squash and Sweet Potato Soup

1 acorn squash weighing about 3 pounds, mine was 2.7lbs

1 large sweet potato weighing roughly a pound

Olive oil

1 medium yellow onion chopped

1.5 teaspoons of garam masala

1 teaspoon of ground ginger (if you want to use fresh, go for it)

3 cups of veggie broth

2/3 cup of coconut milk plus an extra 1/3 for drizzling

salt and pepper

Optional:  goat or feta cheese

 

Preheat oven to 400 degrees.

1. Roast the squash and sweet potatoes.  Cut both items long-wise and lay the halves skin side down on a foil covered baking sheet.  For the squash, dig out the seeds and the yuck.  Brush a layer of olive oil on the exposed sides and then sprinkle with salt and pepper.  Let these cook for 40-50 minutes in the 400 degree oven.  Test that all are done by stabbing each with a sharp knife, there shouldn't be much resistance.

2. Remove the skin.  From both the squash and the potato, remove the skin.  The sweet potato usually comes off very easily in one piece.  The squash can be a bit more tricky; I slice down the creases with a sharp knife and then pull at the end and pull it off in strips.

3. In a medium sauce pan on medium low heat: Add two tablespoons of olive oil and the chopped onions.  Cook onions until they are translucent and soft.  Add the garam masala and stir until fragrant.  Pour in the veggie broth and the squash and sweet potatoes.  Use an immersion blender to puree the pieces into the soup texture you desire.  Stir in the coconut milk and extra salt and pepper if you feel it needs it. 4.  Presentation:  Pour into bowls and drizzle coconut milk and olive oil on top and then sprinkle some garam masala as well.  If you can make designs, more power to you.  😛

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