Hi there! Well, I made it through my conference and I am now soaking up the sun in beautiful San Diego with one of my best friends, Catrina! I’ll be back in DC on Wednesday (though after taking the red-eye in from Cali we’ll see if I can get a post together…) but for now I’ll leave you with this delicious recipe for sweet potato and acorn squash soup!
With all the comforting flavors of fall and all the goodness of Vitamin C, potassium, and fiber – plus protein from the Greek yogurt – this soup will have you feeling great!
Here’s how this soup comes together.
First, chop up about two cups of sweet potatoes. This wound up being about two sweet potatoes for me.
Then, boil or steam the sweet potatoes until a fork easily pierces through them. Meanwhile, cut one acorn squash in half and cook it flesh-side down in the microwave. You can also do this in the oven, but the microwave is just so easy! I cooked mine for about 8 minutes, in two four minute intervals.
When the flesh scrapes away easily with a fork, it’s ready.
While the squash and potatoes cook, heat a pot to medium-high heat and drizzle it with olive oil. Then add one diced onion and one clove of garlic. Add a pinch of salt and pepper for seasoning.
Once the onions are soft and translucent, add the cooked sweet potatoes and then the acorn squash to the pot.
Mix everything around so it’s evenly distributed, and cook for two to three minutes. Add a heavy pinch of salt, 1/4 tsp. of cayenne pepper, 1/4 tsp. of ginger, 1/4 tsp. of nutmeg, and 1/4 tsp. of cinnamon. Mix it all around, then pour in three cups of chicken broth. Bring the soup to a boil and then let it simmer for five minutes. Next pour the soup into a blender, or use an immersion blender and blend until smooth. Then stir in 1/2 cup plain Greek yogurt.
Stir to combine. Taste (careful – it’s hot!) and adjust for seasoning. Mine needed more salt.
Serve with whatever toppings you like! I wanted some crunch to go with the creamy soup, so I served this with chopped pecans, parsley, and crispy bread. Plus more Greek yogurt, of course!
Yum! This dish is perfect for fall, full of good-for-you ingredients, and tastes great!
This recipe made a ton of leftovers which I popped into the freezer.
I hope you enjoy this soup as much as we did!
- About 2 cups sweet potatoes
- The flesh of 1 acorn squash
- 1 onion, diced
- 1 garlic clove, minced
- 1 tsp salt
- ¼ tsp cayenne pepper
- ¼ tsp cinnamon
- ¼ tsp ginger
- ¼ tsp nutmeg
- 3 cups chicken stock
- ½ cup fat free Greek yogury
- Toppings (chopped pecans, parsley, additional Greek yogurt, crispy bread)
- Cut the sweet potatoes into large chunks. Boil or steam until tender.
- Cut the acorn squash in half and cook on high in the microwave for four minute intervals (will likely take about 8 minutes, depending on the size of your squash)
- Heat a pot to medium-high and drizzle with olive oil. Add onion garlic and a pinch of salt and pepper.
- Add the cooked sweet potatoes and flesh of the acorn squash to the pot. Cook for two to three minutes.
- Add spices, and stir to combine.
- Add chicken broth and bring to a boil, then simmer for 5 minutes.
- Use a blender or immersion blender and blend until the soup is smooth.
- Add in Greek yogurt and stir to combine.
- Taste and add more salt if needed.
- Serve with chopped pecans, parsley, and additional Greek yogurt, if desired.
Question of the day: What’s your favorite fall meal?