Acorn Squash and Sweet Potato Soup

Soups are the easiest meals that can be made out of basically nothing. If you have a couple vegetables, an onion, salt and pepper and some stock or even just water, you can create a delicious soup. The key with all pureed soups is to cook down the vegetables until they are basically falling apart, that way when you blend them, they will get all sorts of creamy and luscious.

Since acorn squash is kind of a pain to peel, it is just easier to roast it, them scoop out the filling. Feel free to swap the acorn squash for butternut squash or pumpkin.

Acorn Squash and Sweet Potato Soup

• 1 acorn squash, cut in half and seeds removed

• 4 Tbs. olive oil

• salt and pepper

• 2 sweet potatoes, peeled and diced

• 1 onion, diced

• 2 cups vegetable or chicken stock

• Garnish with plain yogurt, toasted walnuts, dill and a drizzle of olive oil

• Serve with your favorite grilled cheese

Preheat oven to 350°F.

Brush acorn squash halves with about 2 tablespoons of olive oil and sprinkle the cut side with salt and pepper. Place the squash cut side down onto a parchment lined baking sheet. Roast squash for about 30 minutes or until fork tender.

While the squash is cooking warm the remaining olive oil over medium heat in a medium Dutch oven. Add the sweet potatoes, onion, and a big pinch of salt and pepper. Cook on low for about 20 minutes or until the sweet potatoes are falling apart.

Scoop out the filling of the acorn squash and it to the sweet potatoes, along with 1 cup of stock. Cook for another 10 minutes.

Transfer soup to a blender and blender on high until smooth, adding more stock as needed to thin out to your desired consistency. Taste for salt and pepper.

Serve soup warm garnished with yogurt, walnuts, dill, a drizzle of olive oil, and a grilled cheese.