Thanksgiving is right around the corner and a lot of people are looking for new recipes to share at the dinner table. They want something to put in between the turkey and cranberry sauce, something that will brighten up the variety of their Thanksgiving feast. This recipe for acorn squash and sweet potato soup is just the thing for that empty space on their table. It’s bright and vibrant flavors will satisfy anyone’s taste buds. Not to mention the fact that its color is truly the essence of autumn. This dish will have even the pickiest of family members begging for your recipe.
The Ingredients:
- 350 g sweet potatoes
- 4 shallots
- 1 tablespoon olive oil
- 3 3/4 cups vegetable broth
- 1/2 cup light cream (heavy cream for a thicker consistency)
First, you obviously want to preheat the oven to 375°F / 190°C. While that preheats cut the sweet potato, squash, and shallot (lengthwise); and then brush the cut sides with the olive oil.
Next, place the vegetables, the cut sides faced down in a shallow roasting pan along with the garlic cloves. Roast that in the oven (after it is done preheating) for 40 minutes, or until the veggies are tender and golden brown.
After that cools, you need to scoop out the flesh of the potato and squash halves and put them in a pan with the shallots. Then, remove the peel from the garlic and add the soft insides into the other vegetables.
Add the broth along with a pinch of salt and bring the mixture to a boil, reduce the heat and let it simmer partially covered, occasionally stirring, until vegetables begin getting very tender, this should take about 30 minutes.
After it is done simmering, cool slightly, then put it all in a blender and puree until it has a smooth consistency.
Return the soup to the pan and stir in the cream. Season to taste, and let it simmer until it is completely heated all the way through.
It is ready to serve! This dish is a healthy way to indulge your craving for something new during Thanksgiving. Bon Appetit!
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