The perfect autumn soup!
This recipe makes about 8 servings. We are currently a family of 5 (2 adults, 2 kids, 1 baby) and it gives us 3 meals.
What You Will Need:
- 2 large sweet potatoes
- 1 acorn squash
- 4 shallots, whole
- 2-4 Tbsp olive oil
- 5 garlic cloves, unpeeled
- 4 cups chicken stock (or more, preference)
- 1/2-1 cup heavy cream
- salt and pepper to taste
additions: ground Italian sausage crumbled into soup at end and chives or green onions to serve
What to do:
- Preheat oven to 375
- While oven is preheating, cut lengthwise the sweet potatoes and acorn squash and place them in a baking dish with whole, unpeeled garlic cloves and whole shallots, add a little water to the bottom of pan, drizzle 1-2 Tbsp olive oil over potatoes and squash
- Roast for 45 minutes – 1 hour or longer, depending on the size of the potatoes and squash. See next step to know when they are done cooking
- Take out of oven and let cool, then begin to scrape inside of potatoes and squash. If they don’t peel out well, roast the vegetables longer
- Place scraped out potatoes and squash in large stockpot, add shallots and garlic (first remove peel), set to medium heat
- Add all other ingredients (stock, cream, salt and pepper)
- Bring to a boil, then lower heat to simmer for 1+ hours, or until all vegetables are soft
- Using an immersion blender, blend ingredients until smooth. If you don’t have an immersion blender, transfer to a blender once cooled and return back to stockpot
- Simmer for 5-10 minutes to heat through
- If adding, crumble Italian sausage and add in chopped chives before serving
Soup will last 5-7 days in the fridge. Enjoy!
This recipe is great with a fresh loaf of sourdough bread, try this Everyday Sourdough Loaf recipe!
Make More Recipes with Halie Ramsey
- Kid Approved Sausage Veggie Soup
- Ramsey Fam Seasonal Favorites with Simmered Apple Topping
- Hearty No-Knead Sourdough Bread
If you love this recipe, let me know by giving it 5 stars!