Home Recipes The best comfort food recipes Acorn Squash and Sweet Potato Soup Close Avantages exclusifs Deviens membre BPT+ pour ajouter une recette en favori et profiter d'une foule d'autres avantages! Deviens membre BPT+ Acorn Squash and Sweet Potato Soup Quick access Ingredients Preparation Comments Ingredients Preparation Comments By: Hubert Cormier, Ph.D., docteur en nutrition Preparation 15 min Cooking 40 min Refrigeration 0 min Freezing 0 min 6-8 servings Piece of cake (easy) Quick access Ingredients Preparation Comments Ingredients Preparation Comments Dietary restrictions Categories Appetizers Like it? Share it! Acorn Squash and Sweet Potato Soup The Best Squash Soup 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! Safety comes first! 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! SIMPLY DELICIOUS: Our favourite squashes? The acorn squash and the classic butternut squash! You can also cook this squash, orange, and fennel soup! Like it? Share it! Bonà savoir Storage This acorn squash and sweet potato soup can be kept 3 days in the refrigerato or 3 months in the freezer once cooled. Acorn squash and sweet potato soup Switch to cook mode Metric Imperial Acorn squash soup Canola oil - 2 tablespoons 30 mL To discover! Garlic cloves, finely chopped - 2 2 To discover! Spanish onion, coarsely chopped - 1 1 To discover! Small acorn squashes, peeled and diced (about 4 cups) - 2 2 To discover! Sweet potatoes, peeled and diced (about 2 cups) - 2 2 To discover! Maple syrup - 2 tablespoons 30 mL To discover! Curcuma - 1 tablespoon 15 mL To discover! Curry powder - 1 tablespoon 15 mL To discover! Chicken or vegetable broth (low in salt) - 2 cups 500 mL To discover! Coconut water - 2 cups 500 mL To discover! Ground pepper - To taste To taste To discover! Salt - To taste To taste To discover! Preparation Switch to cook mode Acorn squash and sweet potato soup Step 1 In a pot, brown the onion, garlic, acorn squash, and sweet potatoes in a bit of oil for about 7 minutes. Step 2 Then, add the maple syrup and spices. Cook 1 more minute. Step 3 Pour the chicken broth and coconut water equally so as to cover the vegetables. Step 4 Let simmer for 30 minutes over medium-high heat. Step 5 Finally, serve the soup in cute bowls and garnish with parsley, a spoon of fresh cream, or roasted pumpkin seeds. Like it? Share it!
