Sweet Potato, Squash and Apple Soup
Sweet Potato, Squash and Apple Soup is a hor d'oeuvre that serves 12. One portion of this dish contains roughly 6g of protein, 17g of fat, and a total of 294 calories. For 100 cents per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. This recipe is liked by 1 foodies and cooks. From preparation to the plate, this recipe takes around 45 minutes. A mixture of onion, kabocha squash, sweet potatoes, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. It can be enjoyed any time, but it is especially good for Autumn. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 62%. This score is solid. Similar recipes are Butternut Squash Sweet Potato Apple Soup, Butternut Squash Sweet Potato Apple Soup, and Sweet Acorn Squash And Apple Soup.
Ingredients
apples
3
broth
4 cups
carrots
3
celery
2 stalks
cinnamon sticks
2
garlic
12 servings
ginger
1
honey
3 tablespoons
kabocha squash
1 medium
kosher salt
12 servings
olive oil
12 servings
onion
1
sweet potatoes
3 medium
Cooking in Steps
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1In a large bowl, toss squash, sweet potatoes, apples, half of the red onion and half of the chopped carrots with the ginger and garlic. Swirl in a bit of olive oil and a sprinkling of salt. Roast on two sheet pans in a preheated oven at 425 degrees for 35-45 minutes or until pieces have softened and browned. Set aside once done.As vegetables roast, mix celery, and remaining carrots and red onions in a deep pot. Swirl in a tad more olive oil and heat over a medium high flame, stirring to make sure vegetables brown but do not burn.Once veggies in the pot have begun to go translucent, approximately 5-10 minutes, pour in broth and add cinnamon stick. Bring to a boil, then reduce to a simmer and cover. Allow to cook until carrots and celery are soft but not mushy, approx. 10-15 minutes.Spoon roasted vegetables into simmering vegetables, pour in honey and stir just until everything is just incorporated. Pull out cinnamon stick. Ladle into a blender or food processor and blend until the soup reaches your preferred consistency. (
cinnamon stick
sweet potato
red onion
vegetable
olive oil
carrot
apple
celery
garlic
ginger
squash
broth
honey
salt
food processor
blender
ladle
bowl
oven
pot -
2Add more broth if you prefer a very smooth, pured soup.) Salt to taste and serve with a healthy sprinkling of parsley.
parsley
broth
salt
