What’s more synonymous with crisp fall weather than a warm bowl of squash soup? The answer is quite simply- nothing.
This sweet potato and acorn squash soup is delectably nutrient-dense while also balancing the perfect blend of sweet vs spicy flavors. I can promise that it will warm your heart, fill your belly, and leave you in better health along the way. And just in case you’re not sold on this recipe yet, I’ve listed a few fun facts about sweet potatoes below.
– Man has been known to cultivate and consume sweet potatoes since 750 BC, making sweet potatoes one of the oldest foods known to man.
– Christopher Columbus introduced the vegetable to Europe, and his explorers later brought them to Asia and Africa.
– November and December are the most optimal months to consume sweet potatoes.
– They come in several varieties and colors, ranging from tan to orange to pink to purple.
– Sweet potatoes and yams are not the same. Yams are native to Africa and Asia, are more starchy, and vary greatly in size and shape.
– Orange sweet potatoes are highly pigmented due to the high amounts of beta carotene they contain. Beta carotene is converted to vitamin A in the body, which is a natural anti-inflammatory.
– These tasty vegetables also contain vitamin C, B5, copper, potassium, iron, and niacin.
Acorn Squash & Sweet Potato Soup (adapted from ‘Tartelette Blog’)
Ingredients:
1 acorn squash, peeled and cubed
1 Tbsp extra virgin olive oil
1 1/3 Tbsp olive oil
1/2 yellow onion, coarsely chopped
1/4 Tsp curry powder (optional)
2 small- medium sweet potatoes, peeled and cubed
4 1/2 cups vegetable stock
1-2 Tbsp Grade B maple syrup
1-2 sprigs of fresh thyme
Dash of nutmeg, cinnamon, coarse salt, and freshly ground pepper
Directions:
Preheat the oven to 375F.
Cut acorn squash into two halves and remove seeds. Place on baking sheet, drizzle with one teaspoon olive oil and roast for 20-30 minutes. Peel the skin off once cool, and reserve the flesh (only if squash is organic).
Heat the remaining tablespoon of oil in a large soup pot set over medium heat. Add the onion and curry powder, cook until the onion is almost translucent.
Add the sweet potatoes, stock, maple syrup, thyme, nutmeg, and the flesh from the acorn squash.
Bring the soup to a boil, reduce the heat and simmer until the potatoes are tender, about 30 minutes. Remove the thyme sprigs. Let the soup cool a little.
Puree soup until smooth, we use a Vitamix, but any high powered-blender, immersion blender, or food processor will work perfectly.
Serve warm with a dash of cinnamon, salt, and pepper as desired.
Serves 3-4.
Sweet potato facts source: http://articles.mercola.com/sweet-potato.aspx
xo,
Kayla Denny
