There's nothing like a straight up roasted veggie soup to warm you up from the inside out as we start to head into the cooler months. Squash sweet potato soup is always a favorite combo of mine, especially with all of the winter squashes in season right now!
I call this the Beauty Glow Soup because this soup contains Acorn Squash ( like Butternut or Pumpkin) Sweet Potatoes, and Carrots which are known for their high levels of Vitamins A & C - that will help soothe and smooth your skin also boosting collagen levels - keeping your skin fresh and you looking your best.
As we start to head into winter (can’t believe I just said that word 3x now) I usually try to make one homemade soup twice a month, for a number of reasons.
One: They’re easy to pack with veggies,( if you have little ones this is great way to sneak it in!) I can easily put healing spices in them like ginger and turmeric, I also really like to sub out regular broth for immune system boosting bone broth, or if I'm in the Vegetarian mood I can use a nice vegetable stock, and two mostly because they really are effortless for the most part and are always enjoyed!
I also paired this soup with some of my Garlic & Herb Croutons which are super easy to make!
Alright lets get started!!
Ingredients
1 Small Acorn Squash, Cut in Half and Seeds Removed
1 Large Sweet Potato, Washed Peeled and Cubed
2 Tbsp of Olive Oil
2 Celery Stalks, Diced
2 Medium Sized Carrots, Peeled and Diced
1/2 Sweet/Yellow Onion, Peeled and Diced
1 Tbsp of Crushed Garlic
1 tsp of Garlic Powder
1 tsp of Red Pepper Flakes
1 Tbsp of Sea Salt
1 Tsp of Black Pepper
1 Tsp of Fresh or Rubbed Sage
1/2 Tsp of Smoked Paprika
1 Tsp of Allspice
1 Container (4 Cups) Chicken or Vegetable Broth
1/2 Cup of Organic Coconut Milk
Instructions
- Preheat oven to 350F
- Toss sweet potato in 1 Tbsp of olive oil and place on one side of a large baking sheet, on the other side, place the acorn squash halves hollow sides down and bake for roughly 30 minutes or until full cooked and tender
- While the squash and sweet potatoes are baking, heat a medium to large pot and add remaining olive oil (1Tbsp) and sauté onion, carrots and celery until tender and onions become fragrant. Add garlic and spices and continue to cook for another 2-3 minutes. Add Broth.
- Allow broth & veggie mixture to simmer for 10-15 minutes, then turn off the heat
- Carefully scoop out the inside of the squash (it will be hot) and place into high speed blender, with sweet potatoes and pour mixture from pot in as well. Blend on high for about 4 minutes or until soup is fully combined, creamy and thick
- Transfer soup back to pot and pour in coconut milk. Add additional salt or pepper to taste.
- Serve immediately with some extra coconut milk drizzled on top, cracked black pepper and croutons