Acorn and Sweet Potato Soup

Acorn and Sweet Potato Soup

Acorn Squash Soup



Acorn Squash Soup








1 medium acorn squash, cut in half lengthwise and seeds removed

2  or 3 medium organic sweet potatoes, washed well and cut in half lengthwise

3 ¾ cup of organic low sodium vegetable or chicken broth

6 garlic cloves, unpeeled

3 tbsp fresh basil (or 1 tbsp of dried)

1 tsp sage

1 tsp thyme

Grapeseed oil



Cutting board


Silicone basting pastry brush

Measuring cup



Shallow roasting pan

Large saucepan

Food processor or blender (Vitamix is great for this!)



Preheat oven to 375F. Brush cut sides of squash and sweet potatoes with grapeseed oil and place cut side down on roasting pan with unpeeled garlic cloves. Roast for 40 minutes until tender.

When cool, remove skins from sweet potatoes and scoop flesh from squash using a spoon or melon baller. Remove skins from garlic and add insides of garlic, potatoes and squash a large saucepan.

Add broth and basil to saucepan and season mixture as desired with thyme and sage.

Bring to a boil then reduce heat and simmer for 30 minutes, stirring occasionally until very tender.

Let cool slightly, then add mixture to food processor or blender and blend until smooth. You may need to work in batches depending on the size of your food processor or blender.

Garnish with basil or thyme and serve immediately. Leftovers can be stored in the fridge for up to a week, or frozen in smaller batches.



Tip: Use a fork to pin down the potatoes and squash to make it easier to scoop out.

Tip: Select a squash heavy for its size (approximately 2 lbs) that has a smooth, but dull skin, with small amounts of orange spots.

Prep time: 10-15 minutes

Cook time: 70 minutes

Level of difficulty: easy

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