Accueil Recettes The best comfort food recipes Acorn Squash and Sweet Potato Soup Close Avantages exclusifs Deviens membre BPT+ pour ajouter une recette en favori et profiter d'une foule d'autres avantages! Deviens membre BPT+ Acorn Squash and Sweet Potato Soup Table des matières Introduction Ingrédients Préparation FAQ Nutrition Commentaires Par : Hubert Cormier, Ph.D., docteur en nutrition Préparation 15 min Cuisson 40 min Réfrigération 0 min Congélation 0 min 6-8 servings Piece of cake (easy) Table des matières Introduction Ingrédients Préparation FAQ Nutrition Commentaires Restrictions alimentaires Catégories Appetizers Thématiques Comfort food To freeze Tu aimes? Tu partages! Acorn Squash and Sweet Potato Soup The Best Squash Soup Autumn is the season of root vegetables, so why not try this acorn squash and sweet potato soup? Maybe you’re one of those people who already went to pick their own squash. Otherwise, know it is possible to buy kilos of cucurbits of all sorts, colours, and sizes at very little cost. Now you can enjoy this succulent soup without breaking the bank! Safety comes first! When cutting a squash, be extra careful and use the proper tools. Indeed, you could damage your knife’s blade, which could then be dangerous to use. To avoid this unpleasant situation, some people like to cook their squash in the oven before using it in a recipe. Up to you! SIMPLY DELICIOUS: Our favourite squashes? The acorn squash and the classic butternut squash! You can also cook this squash, orange, and fennel soup! Tu aimes? Tu partages! Bonà savoir Storage This acorn squash and sweet potato soup can be kept 3 days in the refrigerato or 3 months in the freezer once cooled. Acorn squash and sweet potato soup Passer en mode cuisine Métrique Impérial Acorn squash soup Canola oil - 2 tablespoons 30 mL À découvrir! Garlic cloves, finely chopped - 2 2 À découvrir! Spanish onion, coarsely chopped - 1 1 À découvrir! Small acorn squashes, peeled and diced (about 4 cups) - 2 2 À découvrir! Sweet potatoes, peeled and diced (about 2 cups) - 2 2 À découvrir! Maple syrup - 2 tablespoons 30 mL À découvrir! Curcuma - 1 tablespoon 15 mL À découvrir! Curry powder - 1 tablespoon 15 mL À découvrir! Chicken or vegetable broth (low in salt) - 2 cups 500 mL À découvrir! Coconut water - 2 cups 500 mL À découvrir! Ground pepper - To taste To taste À découvrir! Salt - To taste To taste À découvrir! Avantages exclusifs Pour une expérience 100 % sans pub, abonne-toi à BPT+ Devenir membre BPT+ Avantages exclusifs Pour une expérience 100 % sans pub, abonne-toi à BPT+ Devenir membre BPT+ Préparation Passer en mode cuisine Acorn squash and sweet potato soup Étape 1 In a pot, brown the onion, garlic, acorn squash, and sweet potatoes in a bit of oil for about 7 minutes. Étape 2 Then, add the maple syrup and spices. Cook 1 more minute. Étape 3 Pour the chicken broth and coconut water equally so as to cover the vegetables. Étape 4 Let simmer for 30 minutes over medium-high heat. Étape 5 Finally, serve the soup in cute bowls and garnish with parsley, a spoon of fresh cream, or roasted pumpkin seeds. Explore Bon pour toi Appetizers The best comfort food recipes The best recipes to freeze Tu veux enregistrer ou imprimer cette recette? Entre ton adresse et nous t’enverrons cette recette par courriel. En prime, tu recevras d’autres succulentes recettes toutes les semaines! Envoyer Tu aimes? Tu partages!
