Roasted Squash and Sweet Potato Soup Recipe
Overview
This Roasted Squash and Sweet Potato Soup recipe, inspired by Canadian Living 1996, is a delightful way to make use of fall harvest vegetables. It’s a comforting, creamy soup that’s perfect for cooler days, offering a blend of flavors from roasted acorn squash, sweet potatoes, and aromatic spices like ginger, nutmeg, and cinnamon.
Total Time: 1 hour 45 minutes
Prep Time: 1 hour
Cook Time: 45 minutes
Servings: 10
Calories per Serving: 166.8
Ingredients
- 1 acorn squash
- 2 sweet potatoes
- 2 tbsp butter
- 2 onions
- 1 tbsp all-purpose flour
- 5 tbsp pumpkin puree
- 1 can (12 oz) 2% evaporated milk
- 1 tbsp minced gingerroot
- 1/2 tsp nutmeg
- 1/4 tsp cinnamon
- 1/4 tsp pepper
- Salt, to taste
Instructions
-
Prepare Vegetables:
- Preheat the oven to 350°F (175°C).
- Halve the acorn squash and sweet potatoes. Remove the seeds from the squash.
- Place the squash and sweet potatoes, cut side down, on a lightly greased rimmed baking sheet. Cover with foil and bake in the preheated oven for about 50 minutes or until almost tender.
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Prepare Soup Base:
- While the vegetables are roasting, in a large saucepan, melt the butter over medium heat.
- Add the onions and cook, stirring often, for 5 to 10 minutes or until softened.
- Stir in the flour and cook, stirring to coat the onions, for 1 minute.
-
Combine Ingredients:
- Add the stock, pumpkin puree, roasted squash, and sweet potato to the saucepan.
- Bring to a boil, then cover, reduce the heat, and simmer, stirring often, for 30 minutes or until the vegetables are tender.
-
Blend and Season:
- Let the soup cool slightly.
- Working in batches, puree the soup in a blender or food processor until smooth.
- Return the pureed soup to the clean saucepan.
- Whisk in the evaporated milk, minced gingerroot, nutmeg, cinnamon, and pepper.
- Season with salt to taste.
-
Serve:
- Reheat gently if needed before serving.
- Garnish with a swirl of cream, a sprinkle of nutmeg, or fresh herbs if desired.
Tips for Success
- Ensure the vegetables are roasted until very tender to achieve a smooth consistency when blended.
- Adjust the seasoning according to your taste preferences, especially with salt and spices.
- This soup can be made ahead and stored in the refrigerator for up to 3 days, or frozen for longer storage. Reheat gently over low heat to preserve the creamy texture.
Nutritional Information (Per Serving)
- Calories: 166.8
- Total Fat: 8.5g
- Saturated Fat: 4.8g
- Cholesterol: 25.6mg
- Sodium: 214.2mg
- Total Carbohydrates: 18.7g
- Fiber: 1.9g
- Sugar: 4.2g
- Protein: 4.9g
Conclusion
This Roasted Squash and Sweet Potato Soup is a wonderful addition to your fall and winter recipe collection, offering warmth and richness with every spoonful. Whether you’re preparing it for a cozy family dinner or entertaining guests, its creamy texture and flavorful ingredients are sure to impress. Enjoy the seasonal goodness of roasted vegetables in a comforting bowl of soup!
