Sweet potato and acorn squash soup

7It’s fall and that makes it the perfect time for a hearty soup that’s not only delicious but can double as a pasta sauce as well. All natural and easy to make, it’s just the perfect thing to both nourish you and keep you warm during those chilly days and nights.

Cooking for me is all about experimenting and when it comes to soup that is the perfect time. I encourage everyone trying this recipe to think outside the box and add a little personal flare.

1As with any good experiment, I do not have any proper units of measurement for this recipe but I swear we will work our way through it and all will work out in the end. I swear, my next food blog will incorporate a more professional form of direction and I will take the time to measure things and write them down.

To start you will pre-heat the oven to 400 degrees Celsius, we like to take things slow and give only the easiest tasks to begin.

Take two large acorn squashes and cut them in half. Scooping out the centre you will then chose a combination of seasonings to add flavour to the squash while it roasts. I have chosen onion powder, Himalayan pink salt, fresh ground pepper, and garlic powder.

Personally, this is my go to seasoning combination that I enjoy putting on just about everything, including chicken, avocado, and much much more. Remember this is a perfect time to add your own personal flare so if you want to heat it up feel free to add cayenne pepper.

2Don’t worry; we’re not quite done with the flavour, after all, if it doesn’t taste good no one is going to want to eat it.

After you are done sprinkling on the seasoning break springs of rosemary in half and put each broken off piece in a squash. Put the squash skin up onto to cookie sheet, and when the oven is ready, place them in to cook.

Depending on the oven the length of the cooking process can vary. My oven took between 45 minutes and an hour, but I started checking the softness at the 30-minute mark.

Be sure not to leave them in too long or the squash will dry out.

3While the squash is in the oven peel and cube a large sweet potato, dice two medium sized onions (unfortunately I only had one at the time), and cut up a medium sized bundle of carrots. Remember, I warned you about my units of measurement for this recipe, but I would say it was approximately 8 carrots give or take.

Put all the veggies in a deep frying pan, add bits of the fresh rosemary, salt, pepper, approximately 2 teaspoons of pumpkin pie seasoning, and ¼ cup of butter.

For those of the vegan persuasion feel free to use coconut oil instead, I plan on doing this next time as I think it will add a very lovely flavour that will compliment the acorn squash and sweet potatoes.

Cook sweet potato mix until tender.

6While food is cooking make sure you bag your veggie scraps to freeze and use in a homemade veggie broth, like the one I will use for this recipe. I shall share the secrets of this easy and resourceful recipe in another blog.

4Once everything is done cooking your preference and appliances will determine what you do next.

When the squash is cooked take it out of the oven and allow it to cool so that it is easier to handle. Remove the sprig of rosemary from each half and scoop out the insides.

If you have a blender or food processor you prefer to use place the squash in there and blend. Once smooth pour into large pot and move on to the sweet potato mix and blend once everything is soft. Depending on the size of your blender or processor you may want to do this in portions so you don’t overwhelm and damage your appliance.

If you have a hand held food processor, once acorn squash is cooked and cooled remove skin and put in a pot, add sweet potato mix and process until smooth.

5With all the food in the pot and blended mix it lots while it sits on medium to reheat everything. Using premade broth, chicken or vegetable, add scoops of the liquid to the soup while mixing it continuously. This is another place where personal preference is important, as I like my soup thicker so I added enough brother to make it the consistency of baby food or apple sauce.

When it is thicker like this it’s not only hearty and filling but can also be used as a pasta sauce if you are looking for other ways to use it.

Once you have reached the preferred consistency of your soup continue to stir while it heats up. Take a taste of the soup to ensure no more seasoning is needed, mine did not but then again the joys of cooking means everything can be altered to your preferences.

With the soup warmed and ready to good serve into bowls and enjoy!!

Ingredients

  • 2 large acorn squash
  • 1 large sweet potato
  • 2 medium sized onion
  • 8-10 carrots
  • Chicken or vegetable broth
  • Butter or coconut oil
  • Fresh rosemary
  • Garlic power
  • Onion powder
  • Himalayan pink salt
  • Fresh ground pepper
  • Pumpkin pie spices

If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.
― J.R.R. Tolkien

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