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Ingredients
| sweet potatoes: 350 g |
| acorn squash: 1 |
| shallot onions: 4 |
| olive oil: 1 Tbl |
| garlic: 6 cloves (unpeeled) |
| soup - vegetable broth: 3 3/4 cups |
| light whipping cream (fluid): 1/2 cup |
| salt |
| black pepper |
Acorn Squash and Sweet Potato Soup (Vegetarian)
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
80 min -
Servings
6 serving(s)
Tags
- Preheat oven to 375F / 190C.
- Cut the sweet potato, squash and shallot in half lengthwise. Brush the cut sides with oil.
- Put the vegetables, cut sides down in a shallow roasting pan with the garlic cloves.
- Roast in the preheated oven for about 40 minutes until tender and light brown.
- When cool, scoop the flesh from the potatoe and squash halves and put in a pan with the shallots. Remove the garlic peel and add the soft insides to the other vegetables.
- Add the broth and a pinch of salt.
- Bring to just a boil, then reduce the heat and simmer, partially covered, stirring occasionally, until vegetables are very tender (about 30 minutes.).
- Let the soup cool slightly, then transfer to a blender and puree until smooth (working in batches if necessary).
- Return the soup to the pan and stir in the cream.
- Season to taste and simmer for 5-10 minutes until completely heated through.