ACORN SQUASH AND SWEET POTATO SOUP (VEGETARIAN)

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Acorn Squash and Sweet Potato Soup (Vegetarian) image

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"

Provided by veganfeline

Categories     Yam/Sweet Potato

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 9

350 g sweet potatoes
1 acorn squash
4 shallots
1 tablespoon olive oil
6 garlic cloves, unpeeled
3 3/4 cups vegetable broth
1/2 cup light cream
salt
pepper

Steps:

  • 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.

Nutrition Facts : Calories 151.9, Fat 6.2, SaturatedFat 2.8, Cholesterol 13.2, Sodium 44.4, Carbohydrate 23.2, Fiber 2.9, Sugar 2.5, Protein 2.5

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