Search
by Ingredient

Acorn Squash & Sweet Potato Soup

StarStarStarStarHalf star

Your rating

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.

 

Yield

16 servings

Prep

15 min

Cook

1 hrs

Ready

Ingredients

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

Ingredients

Amount Measure Ingredient Features
2 small acorn squash
mini, peeled and cubes, about 3 cups)
* Camera
15 ml olive oil
Camera
5 ml olive oil
plus1 tablespoon olive oil, divided
Camera
1 each sweet vidalia onions
coarsely chopped
Camera
5 ml curry powder
Camera
3 medium sweet potatoes, or yams
peeled and cubed
Camera
2.1 l stock
vegetable or chicken stock
Camera
59 ml maple syrup
Camera
3 each thyme
fresh
* Camera
0.6 ml nutmeg
freshly grated
Camera
1 x salt and black pepper
freshly ground
* Camera
To garnish:
237 ml heavy whipping cream
Camera
3E+1 ml dark rum
1.3 ml lemon zest
Camera
2.5 ml thyme
freshly chopped
* Camera
1 x black pepper
freshly ground
* Camera

Directions

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 Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 201g (7.1 oz)
Amount per Serving
Calories 35248% 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?
 

Email this recipe