Autumn is the season of root vegetables, so why not try this acorn squash and sweet potato soup? Maybe you’re one of those people who already went to pick their own squash. Otherwise, know it is possible to buy kilos of cucurbits of all sorts, colours, and sizes at very little cost. Now you can enjoy this succulent soup without breaking the bank!
When cutting a squash, be extra careful and use the proper tools. Indeed, you could damage your knife’s blade, which could then be dangerous to use. To avoid this unpleasant situation, some people like to cook their squash in the oven before using it in a recipe. Up to you!
Garlic cloves, finely chopped
Spanish onion, coarsely chopped
Small acorn squashes, peeled and diced (about 4 cups)
Sweet potatoes, peeled and diced (about 2 cups)
Chicken or vegetable broth (low in salt)
In a pot, brown the onion, garlic, acorn squash, and sweet potatoes in a bit of oil for about 7 minutes.
Then, add the maple syrup and spices. Cook 1 more minute.
Pour the chicken broth and coconut water equally so as to cover the vegetables.
Let simmer for 30 minutes over medium-high heat.
Finally, serve the soup in cute bowls and garnish with parsley, a spoon of fresh cream, or roasted pumpkin seeds.
This acorn squash and sweet potato soup can be kept 3 days in the refrigerato or 3 months in the freezer once cooled.
Per serving (1/8)
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