• wichealth

Autumn Recipe Spotlight: Sweet Potato And Squash Soup


It's Fall y'all! Time to find some comfort in a warm bowl of delicious soup. I have just the recipe for you. It combines the seasonal harvest of sweet potatoes and squash which are packed full of nutrients and vitamins. Put this on your menu for this week! I promise you won't be sorry.


I found the recipe in our Health eKitchen recipe collection. You can find lots of other really yummy recipes there too. I encourage you to check it out.


Recipe:


Number of Servings - 4

Prep Time - 20 minutes

Cook Time - 1 hour and 15 minutes


Ingredients


2 sweet potatoes

2 acorn squash

2 shallots

1/4 cup oil

2 cloves garlic

2 jalapeños or chili pepper of your choice

6 cups low-sodium broth

1 cup light coconut milk

2 tsp fresh ground black pepper

8 slices whole wheat bread


Directions

1. Wash prep area, your hands, and all vegetables. Preheat oven to 375 degrees. 2. Cut the sweet potato, squash, and shallot in half. Then using a spoon, scoop out the seeds of the squash and discard. 3. Brush the cut side of each veggie with the olive oil and then place the cut side facing down on your roasting tray, along with the garlic (skin on). 4. Place the tray in the oven and bake for about 35-40 minutes. 5. While the vegetables are roasting, dice the pepper, very finely. Don’t use any of the seeds or white membrane directly surrounding the seeds as that’s where the raw heat will be.

6. Once vegetables are roasted, allow them to cool before handling. Then using a spoon, scoop out all the flesh from the squash and place into your soup pot.

7. Remove the skins from the sweet potato, garlic, and shallots and place those vegetables in the pot as well.

8. Add all the remaining ingredients into the pot and bring to a boil.

9. Once boiling, reduce to a simmer for 20 minutes, stirring every 4-5 minutes.

10. After 20 minutes, remove soup from heat and allow to cool a bit. Then add it to a blender and puree it until smooth.

11. Place the pureed soup back into the pot and reheat until hot. Serve with bread.


TIP: Any type of soup stock could be substituted for the vegetable stock. Use any type of spicy pepper.


Find this recipe and more in the Health eKitchen section of wichealth.org!