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Wednesday, October 28, 2015

Sweet Potato and Acorn Squash Soup with Spicy Roasted Chick Peas

Nothing says fall more than a hot and savory bowl of soup. Fall wasn't the reason why I came up with this recipe ( it is perfect for fall!) though. My main reason was because my husband had all four of his wisdom teeth removed and I knew he would get tired of eating yogurt all day. Nothing like a big Army soldier complaining about being hungry and having his mouth hurt! Just kidding! You know I love you, babe!
 When I looked through my fridge I didn't have many options but I did have an acorn squash and some large sweet potatoes. I figured that wouldn't taste too bad all blended together, and you know what? It was amazing! I loved it, my husband loved, and even my kids loved it! I've made it two more times since he had his wisdom teeth out at the beginning of the month.


This recipe is very simple and doesn't take a lot of time to make. Fast to prepare is best when you have kids and dogs and well a husband to feed.

Ingredients

1 acorn squash 
3 large sweet potatoes
1/2 yellow onion (diced)
2 cloves of garlic (minced)
3 tbsp butter
3 cups of chicken stock (I use homemade but canned works too!)
1 1/2 cups of whole milk (coconut milk would be delcious too!)
1/2 tsp ground ginger 
2 tbsp pure maple syrup (or raw honey)
1/2 tsp salt
1/2 tsp pepper

Pre Heat oven to 350

1. Cut acorn squash in half. Melt 2 tbsp of butter in the microwave. Place acorn squash on a roasting pan and brush the squash bit (not the skin) with butter. Roast in the oven for 40-60mins. It will be done when you can easily stick a fork into the squash.
2. Poke holes in sweet potatoes with a fork. Cook one sweet potato at a time in the microwave. Cook for 4 mins on one side and then turn the sweet potato over and cook for another 4 mins. you will know it is done when you can easily stick a fork in to them (just like the acorn squash!).
3. While the squash is roasting and sweet potatoes are in the microwave, add remaining butter to a medium sized pot and melt over medium heat. Once butter is melted add onion and garlic. Saute until onion is translucent. Add chicken stock to the pot. Turn heat to simmer until the squash and sweet potato are done.
4. After sweet potatoes are done, scoop the potato out of the skins and add to the chicken stock pot. Once the acorn squash is done, scoop that out and add to the chicken stock as well. Add ground ginger, maple syrup and salt and pepper. Stir together. Turn the eat back up to medium. Cook over medium heat for about 15mins. Just until sweet potato and squash are soft enough to start mashing together. Once that happens turn heat off.
5. Add the soup to a blender or food processor and blend until smooth. I did a half of mine at a time. Once smooth, pour the soup back into the pot and heat over medium heat. Whisk in milk. Cook until the soup thickens up. Continue to whisk to keep from burning the bottom of the soup. This took about 15-20 mins for me. 
6. Pour into soup bowls and top with roasted chickpeas! 

You can find the recipe I used for spicy roasted chickpeas here.

I hope you enjoy. This soup is guaranteed to please a crowd!