This soup is one of the best soups to have on a cold fall or winter day. Roasted squash and sweet potatoes with veggies? Delicious!!! I kept the seeds and roasted them for a while @ 250F, and used some for garnish and the rest for eating later!
-2 acorn squash, halved, gutted and seeded (Keep the seeds.)
-1 large sweet potato, peeled and diced
-2 tbsp EVOO
-1 onion, chopped
-4 garlic cloves, minced
-1 tsp cumin
-1 tsp chili powder
-1/2 tsp cinnamon
-3c chicken broth + 1 cup water
-1/4 c heavy cream, or coconut milk
-sea salt + fresh ground pepper
Preheat your oven to 425F. After you have cut your squash in half and seeded them, place them face down on a baking sheet. Roast them for 20-25 mins. Once the tops are slightly browned, take the squash out. Let cool. You can either peel your squash, then dice it up – or if you prefer serving in the squash itself, just hollow out the squash leaving room for the soup.
Lower the oven heat to 350. Wash your squash seeds, drizzle with EVOO and season with salt and pepper. Lay out on a baking sheet, and roast for 15 mins. Remove from oven. Let cool.
In a large pot over med heat, add 1 tbsp EVOO. Add onion. Cook until softened (about 3-5 mins) Add garlic, spices, salt and pepper. Cook for another minute or so. Add in cubed squash and sweet potato. Cook and stir for another 2-3 minutes.
Add in your chicken broth, cream and 1 cup of water. Bring to a boil, then reduce heat to medium and gently boil, partially covered for 20-25 mins.
Puree the mixture. Ladle into bowls (or your prepared squash bowl) add a dollop of greek yogurt, sprinkle with chill powder and top with the roasted squash seeds.