Zutaten für Acorn Squash And Sweet Potato Soup Vegetarian
- 1 large sweet potato
- 1 medium acorn squash
- 1 large shallot
- 1 tablespoon olive oil
- 4 cloves garlic
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1 teaspoon salt (plus more to taste)
- pepper (to taste)
- 1/2 cup plain soy milk (for vegan option)
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Zubereitung von Acorn Squash And Sweet Potato Soup Vegetarian
- Preheat oven to 375°F (190°C).
- Cut 1 medium acorn squash and 1 large sweet potato in half lengthwise. Halve 1 large shallot lengthwise.
- Brush the cut sides of the squash, sweet potato, and shallot with 1 tablespoon olive oil.
- Place the vegetables, cut sides down, in a shallow roasting pan along with 4 cloves of garlic.
- Roast for 40-45 minutes, until tender and lightly browned.
- Once cool enough to handle, scoop the flesh from the squash and sweet potato halves into a large pot. Add the roasted shallot halves.
- Peel and add the roasted garlic cloves to the pot.
- Add 4 cups vegetable broth and 1 teaspoon salt (or to taste).
- Bring to a boil, then reduce heat to low, partially cover, and simmer for 15-20 minutes, or until vegetables are very tender.
- Let the soup cool slightly. Carefully transfer to a blender and puree until completely smooth.
- Return the soup to the pot. Stir in 1/2 cup heavy cream (or plain soy milk for vegan option).
- Season to taste with additional salt and pepper. Simmer for 5-10 minutes to heat through.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
10g
Fat
13g
Carbs
7g
