Sweet Potato, Squash and Apple Soup
Basic Information
- Servings: 12
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 51.84
- Health score: 9.00
- Weight Watcher points: 6.00
Summary
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
apples3
broth4 cups
carrots3
celery2 stalks
cinnamon sticks2
garlic12 servings
ginger1
honey3 tablespoons
kabocha squash1 medium
kosher salt12 servings
olive oil12 servings
onion1
sweet potatoes3 medium
Instructions
Step 1
In 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. (
Step 2
Add more broth if you prefer a very smooth, pured soup.) Salt to taste and serve with a healthy sprinkling of parsley.
Categories
Dish Types: soup, antipasti, starter, snack, appetizer, antipasto, hor d'oeuvre
Diets: gluten free, dairy free, paleolithic, primal
Occasions: fall, winter