Best 2 Acorn Squash And Sweet Potato Soup Vegetarian Recipes
Immerse yourself in a culinary symphony of flavors with our Acorn Squash and Sweet Potato Soup recipes, a delightful vegetarian extravaganza. This wholesome and nourishing soup is not only a feast for your taste buds but also a symphony of vibrant colors and textures. Embark on a culinary journey that celebrates the goodness of fresh, seasonal produce, where roasted acorn squash and sweet potatoes harmonize with aromatic spices, creating a velvety smooth and soul-satisfying broth. Dive into the vibrant flavors of our three unique recipes: the classic Acorn Squash and Sweet Potato Soup, the tantalizing Thai-Inspired Acorn Squash and Sweet Potato Soup, and the creamy Coconut Curry Acorn Squash and Sweet Potato Soup. Each recipe offers a distinct twist on this comforting classic, promising an unforgettable culinary adventure.
**Classic Acorn Squash and Sweet Potato Soup:**
This timeless recipe captures the essence of this classic soup. Roasted acorn squash and sweet potatoes blend seamlessly with a savory broth, creating a velvety texture and a symphony of flavors. A touch of maple syrup adds a hint of sweetness, while a dash of nutmeg and cinnamon infuses the soup with warm, comforting spices.
**Thai-Inspired Acorn Squash and Sweet Potato Soup:**
Embark on a culinary voyage to Thailand with this vibrant variation. Roasted acorn squash and sweet potatoes dance harmoniously with an aromatic blend of lemongrass, ginger, and chili peppers. The addition of coconut milk lends a creamy richness, while a squeeze of lime juice brightens the flavors, creating a tantalizing symphony of sweet, sour, and savory notes.
**Coconut Curry Acorn Squash and Sweet Potato Soup:**
Indulge in a creamy and exotic delight with this coconut curry rendition. Roasted acorn squash and sweet potatoes find their perfect match in a rich and fragrant coconut curry broth. A medley of spices, including turmeric, cumin, and coriander, adds depth and complexity to the flavors. Finish with a garnish of fresh cilantro and a dollop of yogurt for an unforgettable culinary experience.
BUTTERNUT SQUASH SWEET POTATO SOUP
Lots of taste and beta carotene!
Provided by BVDB
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Melt butter in a large pot over medium-high heat. Cook and stir butternut squash, sweet potato, carrot, celery, onion, and garlic in hot butter until lightly browned, about 5 minutes.
- Pour chicken stock and sweet bell peppers into butternut squash mixture; bring to a boil. Reduce heat to low, cover, and simmer until squash and potato are tender, about 40 minutes.
- Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
- Return pureed soup to pot and season with salt and black pepper.
Nutrition Facts : Calories 167 calories, Carbohydrate 28.2 g, Cholesterol 15.6 mg, Fat 6.3 g, Fiber 5 g, Protein 2.9 g, SaturatedFat 3.8 g, Sodium 416.3 mg, Sugar 6.6 g
ACORN SQUASH AND SWEET POTATO SOUP (VEGETARIAN)
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
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
Tips:
- Choose the right squash. Acorn squash is a great choice for this soup because it has a sweet and nutty flavor. It is also relatively easy to find at most grocery stores.
- Roast the squash and sweet potato before adding them to the soup. Roasting brings out the natural sweetness of the vegetables and gives the soup a richer flavor.
- Use a good quality vegetable broth. The broth is the base of the soup, so it is important to use a flavorful one. You can make your own vegetable broth or use a store-bought brand that you like.
- Add some spices to the soup. Spices like cumin, chili powder, and paprika add a lot of flavor to the soup. You can also add some fresh herbs, such as cilantro or parsley, for a pop of color and flavor.
- Serve the soup with a dollop of sour cream or yogurt. This will help to balance out the sweetness of the soup and add a bit of tang.
Conclusion:
Acorn squash and sweet potato soup is a delicious and healthy meal that is perfect for a cold fall or winter day. It is also a great way to use up leftover squash and sweet potatoes. With its sweet and savory flavor, this soup is sure to please everyone at your table.
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