Roasted Acorn Squash and Sweet Potato Soup

Soup is probably my favorite Fall food.  As the temperatures start to dip, I pull out my big stock pot and start searching for recipes.  This one from Joan Salge Blake, MS, RD, LDN is of my favorites.  Enjoy!

2 large onions, peeled, and quartered 
2 large apples with skin, cored, and quartered 
1 large sweet potato, peeled, and cut into chunks 
1 acorn squash, peeled, halved, seeds removed 
2 tablespoons honey 
2 ten-ounce cans reduced-sodium chicken broth 
2 cups water 
2 tablespoon curry  

Preheat oven to 400 degrees F. Spray shallow pan with vegetable oil spray. Place vegetables on pan. Drizzle with honey. Roast for 40 to 45 minutes. When vegetables are tender, puree a small amount along with the pan drippings and some of the broth in a blender or food processor. Scoop pureed vegetables into a large pot. Continue in small batches until all of the roasted vegetables are pureed. Add the remaining broth, water, and curry to pot. Blend and simmer for 20 minutes. You may want to add more water if soup is too thick. Serve immediately. 

Makes eight cups.

Nutrition Information Per 1 Cup Serving 
Calories: 204 
Fat: 1.5 g 
Saturated Fat: <0.5 g 
Cholesterol: 0 mg 
Sodium: 160 mg 
Dietary Fiber: 1.5 g 

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Joan Salge Blake, MS, RD, LDN  Joan is a Clinical Associate Professor at Boston University’s Sargent College of Health and Rehabilitation Sciences. She is the author of the Nutrition & You, Nutrition & You: Core Concepts to Good Health, and Nutrition: From Science to You. As an American Dietetic Association Media Spokesperson and Nutrition Expert for BU, she has conducted over 500 media interviews annually. Joan was awarded the 2009 Annie Galbraith Outstanding Dietitian by the Massachusetts Dietetic Association. 

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