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Acorn Squash and Sweet Potato Soup

October 16, 2018

 

I just can’t help it, I LOVE soup!

 

The fall season is my favorite time of year. It smells like the beloved “pumpkin spice” and looks like rich fabulous rich colors of rust and gold.  Don’t you just love the chatter about pumpkin spice? What it is and should and shouldn’t be used for?  I think that’s funny and great all at the same time. It goes to show that pumpkin spice recalls something in those who love it that is pleasurable and worth embracing at some level. I am sure Starbucks knows exactly when to release their latte to get us in the mood.

 

 

 

I love the smell, the colors and those strange shaped squash and gourds you find at the grocery store.  Up until this year, I had those things pegged as only decorations. Truthfully, I wasn’t even sure they were eatable. 

 

The funny part is I wasn’t even sure what to expect when I cut one open.  And hey, why not try?  So, I did.  Acorn squash wasn’t on my dinner table as a kid and today I am making soup out of it.

 

Give this hardy soup a try and let me know what you think.  This recipe is all the things: keto, whole 30, gluten free, dairy free and can be made vegan if vegetable broth is used.

 

 

 

Acorn Squash and Sweet Potato Soup

 

2 medium size acorn squash (cut in 2 and remove the seeds)

2 medium size sweet potatoes

 

  1. Roast acorn squash and sweet potatoes on a baking pan at 400 degrees until fork tender.  Depending on the size of the squash and potatoes this could take up to 40 minutes.

 

½ sweet onion

1 tbs of avocado oil

1 large apple cubed (I used a large Honeycrisp)

1 ½ of ground ginger

1 tsp of turmeric

32 oz of vegetable broth or chicken bone broth

Salt and Pepper to taste

 

  1.  In a large soup pot, sauté onion in avocado oil until soft.

  2. Add apple, ginger and turmeric to the soup pot until apple is softened. Stir.

  3. Scoop the soften roasted flesh out of the acorn squash and sweet potatoes and add to soup pot. Mix well and remove from heat.

  4. Let mixture cool a bit and pour contents into a high-powered blender.  (I use a Vitamix) Blend until pureed. Add broth to blender if needed to thin mixture while blending.

  5. Pour pureed mixture back into the pot on medium heat.

  6. Add remaining vegetable or bone broth.  Stir well.  Add additional broth or water to desired thickness. (This will depend on the size of the squash and potatoes. More liquid may be required if larger vegetables are used and visa verso.)

  7. Salt and pepper to taste. (If you use salted broth, keep that in mind while salting.)

 

 

 

 

 

 

 

 

 

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Welcome to Savoring Presence! 

Hi, I'm Alison.  I am a gluten and dairy free home chef, fit foodie and a yoga teacher. Savoring Presence is a journey simplify the relationship between food, fitness, happiness and overall wellness. Join me as I explore the best tasting healthy foods, clean products, staying active and living a balanced lifestyle. 

 

Eat well, live well, be well savoring the precious present. 

click here to learn more about me

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