Roasted Squash and Sweet Potato Soup Recipe

Name: Roasted Squash and Sweet Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 acorn squash, about 2 lbs; 2 large sweet potatoes; 2 tablespoons butter; 2 onions, chopped; 1 tablespoon all-purpose flour; 5 cups chicken stock; 1 cup pumpkin puree; 1 cup light cream or 1 cup 2% evaporated milk; 2 tablespoons grated gingerroot; ½ teaspoon nutmeg; ¼ teaspoon cinnamon; ¼ teaspoon pepper; salt

Servings: persons

1 acorn squash, about 2 lbs
2 large sweet potatoes
2 tablespoons butter
2 onions, chopped
1 tablespoon all-purpose flour
5 cups chicken stock
1 cup pumpkin puree
1 cup light cream or 1 cup 2% evaporated milk
2 tablespoons grated gingerroot
½ teaspoon nutmeg
¼ teaspoon cinnamon
¼ teaspoon pepper
salt

1
Halve squash and sweet potatoes.
2
Remove seeds from squash.
3
Place vegetables, cut side down, on lightly greased rimmed baking sheet; cover with foil and bake 350F oven for about 50 mins or til almost tender.
4
Scrape out flesh; set aside.
5
Meanwhile, in large saucepan, melt butter over medium heat; cook onions, stirring often, for 5 to 10 mins or til softened.
6
Add flour; cook, stirring to coat onions for 1 minute.
7
Add stock, pumpkin,squash, and sweet potato.
8
Bring to boil; cover, reduce heat and simmer, stirring often, for 30 minutes or til tender.
9
Let cool slightly.
10
In blender or food processor, puree soup in batches til smooth.
11
Return to clean saucepan and whisk in cream, giner, nutmeg, cinnamon and pepper.
12
Season with salt to taste.

855

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 acorn squash, about 2 lbs, 2 large sweet potatoes, 2 tablespoons butter, 2 onions, chopped, and more.

Yes, Roasted Squash and Sweet Potato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Squash and Sweet Potato Soup

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