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    You are in: Home / Recipes / Acorn Squash and Sweet Potato Soup (Vegetarian) Recipe
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    Acorn Squash and Sweet Potato Soup (Vegetarian)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    10 mins

    1 hrs 20 mins

    veganfeline's Note:

    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"

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375F / 190C.
    2. 2
      Cut the sweet potato, squash and shallot in half lengthwise. Brush the cut sides with oil.
    3. 3
      Put the vegetables, cut sides down in a shallow roasting pan with the garlic cloves.
    4. 4
      Roast in the preheated oven for about 40 minutes until tender and light brown.
    5. 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. 6
      Add the broth and a pinch of salt.
    7. 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. 8
      Let the soup cool slightly, then transfer to a blender and puree until smooth (working in batches if necessary).
    9. 9
      Return the soup to the pan and stir in the cream.
    10. 10
      Season to taste and simmer for 5-10 minutes until completely heated through.

    Ratings & Reviews:

    • on August 30, 2012

      55

      Delicious and simple. Used one homegrown acorn squash and 2 medium sweet potatoes.

      Only changes I made were no shallots, and evaporated milk instead of cream.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 12, 2010

      55

      I used home grown acorn squash to make this soup. It was absolutely delicious. It was a bit sweet. Perhaps the soup was sweet because I used in-season vegetables. Great with garlic bread! Though I'm concerned the soup might be a little too fatty.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 13, 2007

      25

      As wonderful as the ingredients sounded to me, this just didn't do anything for me. I associate acorn squash & sweet potatoes with sweetness, so I think I was expecting a sweet soup....which this definitely was not. Very strong shallot flavor which just didn't work with the sweet potatoes and squash for me. Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Acorn Squash and Sweet Potato Soup (Vegetarian)

    Serving Size: 1 (168 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 151.8
     
    Calories from Fat 56
    36%
    Total Fat 6.2 g
    9%
    Saturated Fat 2.7 g
    13%
    Cholesterol 13.2 mg
    4%
    Sodium 44.3 mg
    1%
    Total Carbohydrate 23.1 g
    7%
    Dietary Fiber 2.8 g
    11%
    Sugars 2.5 g
    10%
    Protein 2.5 g
    5%

    The following items or measurements are not included:

    vegetable broth

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