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Acorn Squash and Sweet Potato Soup


A flavourful and hearty soup warms you up instantly, an ideal soup on a cold fall or winter day.













2 small acorn squash
mini, peeled and cubes, about 3 cups)
1 tablespoon olive oil
1 teaspoon olive oil
plus1 tablespoon olive oil, divided
1 each sweet vidalia onions
coarsely chopped
1 teaspoon curry powder
3 medium sweet potatoes, or yams
peeled and cubed
9 cups stock
vegetable or chicken stock
¼ cup maple syrup
3 each thyme
teaspoon nutmeg
freshly grated
1 x salt and black pepper
freshly ground
To garnish:
1 cup heavy whipping cream
2 tablespoons dark rum
¼ teaspoon lemon zest
½ teaspoon thyme
freshly chopped
1 x black pepper
freshly ground


Preheat the oven to 375℉ (190℃).

Cut the acorn squash in halves.

Place them in a baking dish , drizzle with one teaspoon olive oil and roast for about 20 to 30 minutes. Let cool.

Peel the skin off and reserve the flesh.

Heat the remaining tablespoon oil in a large heavy soup pot set over medium high heat. '

Add the onion and curry powder and cook until the onion is almost translucent, about 4 minutes.

Add the sweet potatoes, stock, maple syrup, thyme and nutmeg and the flesh from the acorn squash.

Bring the soup to a boil, reduce the heat and simmer, uncovered, until the potatoes are tender, about 30 minutes.

Remove the thyme sprigs. Let the soup cool a little.

Purée the soup until smooth with an immersion blender or a blender/food processor.

Reheat the soup before serving and adjust the seasoning with salt and pepper if necessary.

In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream to soft peaks.

Add the rum and lemon zest and continue whipping until firm.

Use a dollop on top of the soup and sprinkle with fresh thyme and chopped thyme.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 201g (7.1 oz)
Amount per Serving
Calories 35248% of calories from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 9g 46%
Trans Fat 0g
Cholesterol 56mg 19%
Sodium 477mg 20%
Total Carbohydrate 11g 11%
Dietary Fiber 2g 9%
Sugars g
Protein 20g
Vitamin A 198% Vitamin C 21%
Calcium 7% Iron 8%
* based on a 2,000 calorie diet How is this calculated?


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