Acorn Squash and Sweet Potato Soup (Vegetarian)

Recipe by veganfeline
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 375F / 190C.
  • Cut the sweet potato, squash and shallot in half lengthwise. Brush the cut sides with oil.
  • Put the vegetables, cut sides down in a shallow roasting pan with the garlic cloves.
  • Roast in the preheated oven for about 40 minutes until tender and light brown.
  • 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.
  • Add the broth and a pinch of salt.
  • Bring to just a boil, then reduce the heat and simmer, partially covered, stirring occasionally, until vegetables are very tender (about 30 minutes.).
  • Let the soup cool slightly, then transfer to a blender and puree until smooth (working in batches if necessary).
  • Return the soup to the pan and stir in the cream.
  • Season to taste and simmer for 5-10 minutes until completely heated through.
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