Acorn Squash and Sweet Potato Soup (Vegan)

As far as I'm concerned, you can never get enough sweet vegetables. Not only are they perfectly delicious and in season this time of year, they're also great for satisfying sugar cravings and soothing your internal organs. This acorn squash and sweet potato soup is warm, nutritious, and a great addition to any Thanksgiving day feast.

Ingredients:

3 small sweet potatoes or 2 1/2 medium sweet potatoes

2-3lb acorn squash

3 tbsp grapeseed or coconut oil

1 medium onion, diced

1 tsp garam masala

3/4 tsp ground ginger

3 1/2 cups vegetable broth

2/3 cup light coconut milk

salt & pepper to taste

Directions:

1. Preheat oven to 400F

2. Slice acorn squash in half lengthwise and remove seeds & guts

3. Slice sweet potatoes lengthwise

4. Place sweet vegetables cut side up on baking sheet and coat with 1-2 tbsp of oil

5. Season lightly with salt and pepper

6. Place vegetables cut side down on baking sheet and roast for 45 minutes to an hour, or until very soft.

7. When cool enough to handle, remove squash from skin and set aside. Discard skin.

8. Meanwhile, heat 1 tbsp oil in a large pot

9. Add onion and saute over low heat until soft and translucent

10. Add garam masala and cook 1-2 minutes until fragrant.

11. Add vegetable broth, roasted squash and sweet potato to your pot.

12. Bring soup to a low simmer, cook 10-15 minutes.

13. Puree in a blender (I did mine in two batches)

14. Return soup to heat and add the coconut milk. Combine well.

15. Season with salt and pepper to taste (or a dash more ground ginger or garam masala)

16. Drizzle a spoonful of coconut milk and a touch of extra virgin olive oil over top. Serve hot.

Enjoy!

-Rebecca