Best 6 Acorn Squash And Sweet Potato Soup Vegetarian Recipes

ACORN SQUASH AND SWEET POTATO SOUP (VEGETARIAN)

Steps:

• 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.

CARROT, SWEET POTATO AND SQUASH SOUP

Steps:

• Heat the EVOO in a soup pot over medium-high heat, add the butter and melt into the oil. Add the chipotle, coriander, cumin, paprika, garlic, onions, apple, ginger, cinnamon and some nutmeg and salt and pepper. Cook for 5 minutes partially covered. Then add the stock, honey, kabocha, carrots and potatoes. Cook partially covered until very tender, 30 minutes. Puree with an immersion blender or in batches in a food processor. Cool and store for a make-ahead meal. Reheat over medium heat and add 1 cup of stock or water to loosen the soup enough to reheat.
• To serve, add a little citrus juice for a pop and top shallow bowls or cups of soup with assorted toppings of your choice.

ROASTED ACORN SQUASH SOUP

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Put squash into a baking dish with the cut side down. Pour enough water into the baking dish to cover the bottom.
• Bake in preheated oven until the flesh of the squash is easily pricked with a fork, about 45 minutes. Remove from oven and allow to cool until squash can be handled. Scoop flesh into a bowl and set aside.
• Melt butter in a pot over medium-high heat. Cook onion, carrot, and garlic in melted butter until soft, 5 to 7 minutes. Pour chicken stock into the pot; add the squash.
• Bring the mixture to a simmer and cook for 20 minutes.
• Pour mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth and return to pot.
• Stir half-and-half, nutmeg, and cinnamon through the blended soup; season with salt and pepper. Thin the soup with water if desired.

BUTTERNUT SQUASH SWEET POTATO SOUP

Steps:

• Melt butter in a large pot over medium-high heat. Cook and stir butternut squash, sweet potato, carrot, celery, onion, and garlic in hot butter until lightly browned, about 5 minutes.
• Pour chicken stock and sweet bell peppers into butternut squash mixture; bring to a boil. Reduce heat to low, cover, and simmer until squash and potato are tender, about 40 minutes.
• Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
• Return pureed soup to pot and season with salt and black pepper.

BROWN SUGAR BAKED SWEET POTATOES AND ACORN SQUASH

Steps:

• Preheat oven to 375°F with racks in upper and lower thirds.
• Toss sweet potatoes and squash with butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Divide between two 17-by 11-inch 4-sided sheet pans. Bake, switching position of pans halfway through, 25 minutes.
• Stir together brown sugar and nutmeg. Turn vegetable slices and sprinkle evenly with sugar mixture. Bake until golden and tender, 35 to 40 minutes more.

POTATO AND SQUASH SOUP

Steps:

• In large saucepan melt butter over low heat.
• Cover and cook onion 3 to 5 minutes or until soft.
• Stir in potatoes and squash coating evenly.
• Pour in stock; cover and bring to boil over high heat.
• Reduce heat and simmer for about 30 minutes or until veggies are tender.
• Remove from heat.
• Mash veggies lightly to thicken soup but do not puree.
• Stir in spinach, green onions, pepper to taste.