Paleo Soup Recipes: Sweet Potato Acorn Squash Soup

Paleo Soup Recipes:

Sweet Potato Acorn Squash Soup

The varieties of winter squash are seriously underrated. This season we’ve already made great tasting soups with winter squash and other root vegetables, including butternut squash and parsnips, now we’ll create another healthy soup using acorn squash.

Acorn squash has an understated sweet and nutty flavor. The sweetness is enhanced by adding sweet potato to this soup. You can also add a teaspoon of nutmeg or sprinkle in a little extra garam marsala to add more of an Indian flavor.

The acorn squash is nutrient dense with healthy amounts of fiber, as well as vitamins A, B-6 and C. As such, it’s always a vegetable that makes it to my fall soup menu. This simple collection of ingredients work in perfect harmony to create a delicious and health paleo soup that improves any cool day.

Ingredients

• 1 Acorn Squash, halved (2 to 3 lbs. squash will work well)
• 1 lb. Sweet Potato, cubed
• 1 medium onion, chopped (or 1 tbsp onion powder)
• 2 cloves of garlic, minced (optional)
• 4 tbsp extra virgin olive oil, divided
• ¾ tsp. ground ginger
• 1 tsp. garam masala
• 32 oz chicken broth (Use vegetable broth for a vegan version)
• 14 oz coconut milk
• Sea salt & black pepper to taste
• 1 tsp. paprika & 1 sprig of rosemary to garnish (optional)

Method

• Preheat your oven to 425 F
• Cut the acorn squash in half, scoop the seeds out (and discard), rinse and set aside.
• Get a baking sheet, line with parchment paper, drizzle with 2 tbsp of olive oil. Place halved squash sliced side down and surround it with a single layer of sweet potato. Sea salt and pepper to taste. Then roast in the oven until squash and sweet potato are fork tender (approximately 45 minutes).
• Once squash and sweet potato have fully softened, remove from oven and set aside to cool down for approximately 15 minutes. Once cool enough to handle, place sweet potato cubes in a large bowl. Then remove the flesh of the squash, discard the skin and add it to the bowl containing the sweet potatoes and set aside.
• Place a large soup pot over medium heat and add the remaining 2 tbsp of olive oil.
• Once the oil is hot, add the chopped onions and sauté until translucent.
• Next add garlic, ginger and garam marsala and cook for approximately 2 minutes.
• Add the chicken or vegetable stock, stir and bring to a boil.
• Once boiling, reduce heat and simmer. Add sweet potato and acorn squash to simmering broth and continue to cook for approximately 15 minutes.
• Remove the pot from the heat and use an immersion blender to puree the squash, sweet potato and soup mixture until completely smooth. (NOTE: If you do not have an immersion blender, you can divide the soup into small batches and use a standard blender or food processor)
• Once completely pureed (without lumps), stir in the coconut milk and stir until fully combined.
• Salt and pepper to taste and then return to the stovetop over medium heat and simmer uncovered for an additional 5 to 10 minutes, stirring occasionally.
• Divide soup into 4 bowls, sprinkle with paprika and a sprig of rosemary to garnish, if desired and serve.

Save Print Paleo Soup Recipes: Sweet Potato Acorn Squash Soup Author: CavemanDietBlog.com   Ingredients

• 1 Acorn Squash, halved (2 to 3 lbs. squash will work well)
• 1 lb. Sweet Potato, cubed
• 1 medium onion, chopped
• 2 cloves of garlic, minced (optional)
• 4 tbsp extra virgin olive oil, divided
• ¾ tsp. ground ginger
• 1 tsp. garam masala
• 32 oz chicken broth (vegetable broth for a vegan version)
• 14 oz coconut milk
• Sea salt & black pepper to taste
• 1 tsp. paprika & 1 sprig of rosemary to garnish (optional)

Instructions

1. Preheat your oven to 425 F
2. Cut the acorn squash in half, scoop the seeds out, rinse and set aside.
3. Get a baking sheet, line with parchment paper, drizzle with 2 tbsp of olive oil. Place halved squash sliced side down and surround it with a single layer of sweet potato. Sea salt and pepper to taste. Then roast in the oven until squash and sweet potato are fork tender (approximately 45 minutes).
4. Once squash and sweet potato have fully softened, remove from oven and set aside to cool down for approximately 15 minutes. Once cool enough to handle, place sweet potato cubes in a large bowl. Then remove the flesh of the squash, discard the skin and add it to the bowl containing the sweet potatoes and set aside.
5. Place a large soup pot over medium heat and add the remaining 2 tbsp of olive oil.
6. Once the oil is hot, add the chopped onions and sauté until translucent.
7. Next add garlic, ginger and garam marsala and cook for approximately 2 minutes.
8. Add the chicken or vegetable stock, stir and bring to a boil.
9. Once boiling, reduce heat and simmer. Add sweet potato and acorn squash to simmering broth and continue to cook for approximately 15 minutes.
10. Remove the pot from the heat and use an immersion blender to puree the squash, sweet potato and soup mixture until completely smooth. (NOTE: If you do not have an immersion blender, you can divide the soup into small batches and use a standard blender or food processor)
11. Once completely pureed (without lumps), stir in the coconut milk and stir until fully combined.
12. Salt and pepper to taste and then return to the stovetop over medium heat and simmer uncovered for an additional 5 to 10 minutes, stirring occasionally.
13. Divide soup into 4 bowls, sprinkle with paprika and a sprig of rosemary to garnish, if desired and serve.

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