Acorn Squash and Sweet Potato Soup (Vegetarian) |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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This is one of my favorite soups. It can easily be vegan-ized by substituting the cream with plain soy milk. The original recipe is from the book 1000 Vegetarian Recipes from Around the World Ingredients:
350 g sweet potatoes |
1 acorn squash |
4 shallots |
1 tablespoon olive oil |
6 garlic cloves, unpeeled |
3 3/4 cups vegetable broth |
1/2 cup light cream |
salt |
pepper |
Directions:
1. Preheat oven to 375F / 190C.
2. Cut the sweet potato, squash and shallot in half lengthwise. Brush the cut sides with oil.
3. Put the vegetables, cut sides down in a shallow roasting pan with the garlic cloves.
4. Roast in the preheated oven for about 40 minutes until tender and light brown.
5. 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.
6. Add the broth and a pinch of salt.
7. Bring to just a boil, then reduce the heat and simmer, partially covered, stirring occasionally, until vegetables are very tender (about 30 minutes.).
8. Let the soup cool slightly, then transfer to a blender and puree until smooth (working in batches if necessary).
9. Return the soup to the pan and stir in the cream.
10. Season to taste and simmer for 5-10 minutes until completely heated through.
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