This is the time of year when my immersion blender gets a real workout. With so many variations of squash and winter soups, I like combining ingredients to create varied flavor profiles. I started this soup with an acorn squash base.
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Because I think acorn squash by itself can be bland, I find it helpful to add ingredients with a more natural sweetness. This recipe makes a large batch, so you can bring the leftovers to room temperature and freeze them for later.
Acorn Squash and Sweet Potato Soup
2 acorn squash
2 sweet potatoes
1 large onion
2 carrots
1 garlic clove
2 Gala apples
2 tablespoons dried sage
4 cups vegetable broth
1 15-ounce can coconut milk
Salt
Pepper
Olive oil
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Preheat oven to 400 degrees F.
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Slice acorn squash in half horizontally and scoop out seeds and pulp. Peel sweet potato and cut into roughly 1-inch cubes. Dice onion and peel and dice carrots to equal sizes. Set aside.
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On a foil-lined baking sheet, place acorn squash cut-side up. Brush the exposed parts of the squash with olive oil and sprinkle with salt and pepper. Bake in oven for 45 minutes. Add sweet potato cubes to a parchment-lined baking sheet and drizzle with olive oil and generously season with salt and pepper. Mix and add to bottom rack of the oven, roasting for about 25 to 30 minutes, stirring halfway through.
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When the squash is just about 10 minutes from being finished, peel apples and dice into 1/2-inch pieces. In a dutch oven or large soup pot, add 1-2 tablespoons olive oil over medium-high heat. Once warm, add in diced onion and carrot. Cook for about 8 to 10 minutes, until onions just start to brown. Toss in peeled garlic clove and diced apples, cooking for another 1 to 2 minutes. Pour in 2 cups of the vegetable broth and reduce heat to medium.
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Stir in 2 tablespoons dried sage and dump in roasted sweet potato. Stir until combined, then add 2 more cups vegetable broth and return to a simmer. Scoop out acorn squash and dump into the pot. Simmer for another 10 minutes.
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Remove pot from heat and use immersion blender to carefully puree the soup, until mostly smooth. The soup should be rather thick at this point. Stir in coconut milk, adjust seasoning and serve.
