sweet potato acorn squash soup

It’s been a long time, I know! A little update: I started my big girl job and am now officially an attorney in Nashville. (Weird.) Other than that little development, nothing new has been going on. But enough about me, how about some food?

This soup has three of my absolute favorite things: sweet potatoes, acorn squash, and curry. It also just smells/feels/tastes like fall! It’s super easy and good for you, per usual.

sweet potato acorn squash soup

    ingredients

2 small acorn squash, sliced in half and roasted
1 sweet onion, chopped
3 medium sweet taters, peeled and cubed
1 heaping tsp curry powder
1-2 tsp rosemary
9 cups chicken stock (vegetable works, too)
1/4 cup honey (or maple syrup)
Olive oil
Salt + pepper

    equipment

Large soup pot
Blender (or food processor)

    directions

First thing’s first: roast your squash. Preheat your oven to 375F. After chopping them in half, scoop out the seeds and coat in olive oil. Put those puppies in the oven and roast for about half an hour, or until the flesh is tender and a fork easily pierces it. When they’re done, let them cool before you scoop out all that squashy goodness.
Next, heat about a tablespoon or two of olive oil in your big soup pot over medium heat. Add the curry and onions, and sautée for about 4 to 5 minutes. Add sweet potato cubes, stock, honey, thyme, and squash and bring to a boil. Once it’s roaring, lower your temp and simmer for about 30 minutes. Then remove from heat and let it cool for about 15 minutes (a test in patience, I know).
Then throw all that soupy goodness in your blender and let her rip until it’s all smooth. It’ll be a beautiful color that just screams “fall”!
It reheats really well (I’ve had it for lunch/dinner almost every day this week – with a side of homemade pizza, of course!).

Eat up, y’all!

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