Warm up this fall with this savory and sweet velvety roasted acorn squash and sweet potato soup!
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I’m just going to cut right to chase today…
This soup doesn’t need much of an intro. It’s chilly in Michigan. Tank tops and flip flops have been traded for hoodies and baked oatmeal {notice I haven’t traded my flip flops yet? Yeah, that’s a Michigan thing 😉}, and I’m all about the warm veggie soups for just about any meal of the day.
Holding out on turning the heat on…
Holding out on turning the heat on…It’s a Midwest thing, just like those flip flops we refuse to give up until snow is tickling our toes, and the only way I can get away with it, is by keeping my oven running. This beach bum isn’t as hardcore Midwest as most who hold out on turning the heat on until November, but I can get away with getting through the first week or so of October. Especially when I can get my oven going for an hour to roast some yummy squash and sweet potatoes, and warm the house up at the same time!
Two birds, one stone
Two birds, one stoneThe oven not only kicks the warmth up in a chilly house for a while, it also makes the most amazing flavor come out of just about any vegetable. Just oil up the flesh of your squash and sweet potatoes and lay them flesh down – they will get a gorgeous caramel color and flavor that will add an amazing warmth to your soup. Add in a pinch of cayenne and a hint of maple syrup and everyone will be wondering just what all that great flavor is coming from!
Kid favorites packed with healing bone broth!
Kid favorites packed with healing It’s no secret that squashes and sweet potatoes are some of the most kid friendly vegetables around. The sweet taste and smooth texture is pleasant for just about any kid, and when you fix those veggies into soup form, you can also pack a gut healing bone broth punch to your little guy’s breakfast, lunch, or dinner!
Soup for breakfast?!
Soup for breakfast?!Yes, absolutely! If you have followed my Instagram for any length of time, you know that soup purees like this are in my breakfast bowl many days of the week. (Check out my hashtag #RGNMorningMommaFuel to see!) It is an easy way for me to get veggie minerals in, and it tastes amazing with an apple muffin and side of eggs. The girls most often take theirs along in a thermos for lunch at school, but as babies and toddlers they ate soup for breakfast many days of the week. It was an easy way for me to get food into myself and baby, and those little guys don’t know any better than soup might not be considered a “breakfast food!”
Freezer friendly
Freezer friendlyAbsolutely grab onto those great fall farmer’s market and grocery store deals on your in season acorn squash and sweet potatoes and get your freezer stocked up! It is so nice to be able to pull out a quart of soup on a busy day where there isn’t time for cooking. The soup just needs to be cooled to room temp before you put them in freezer safe containers, and you can stash them away!
Babies, Toddlers, and Lunchbox Thermos Tips
Babies, Toddlers, and Lunchbox Thermos TipsYour babies and toddlers will adore this soup. Use a spoon, or try a short, wide smoothie straw for them to drink it right up. Straws were a favorite way for my littles to drink soup so they could do it all by themselves. Pack school aged kids yummy soup in a thermos along with an apple muffin with butter, a chicken wrap, or some crackers! It makes for a great lunchbox change up, and can be packed this way for daycare too.
Kid Friendly Roasted Acorn Squash and Sweet Potato Soup
Ingredients
- 2 medium acorn squashes halved and seeds scooped out
- 4 small sweet potatoes halved lengthwise
- 6 tbsp of olive oil or butter divided
- 1 medium/large onion chopped
- 3-4 cloves of garlic chopped
- 2 tsp thyme
- 2 tsp pure maple syrup
- Pinch of cayenne or to taste if you like heat
- 1 1/2 - 2 quarts bone broth depending on how thick/thin you prefer your soup
- Sea salt and pepper to taste
- Optional garnish with coconut milk/yogurt or sour cream and a drizzle of olive oil
Instructions
- Pre-heat the oven to 400 degrees.
- Spread olive oil over the flesh of your acorn squash halves and sweet potato halves, and then sprinkle with sea salt and pepper. Place the squash and sweet potatoes flesh side down on a baking sheet and roast at 400 degrees for 45 minutes, until the veggies are soft.
- You can start the rest of the soup when take the squash and sweet potatoes out of the oven so they are cooling while you work – you’ll want the squash cooled so you can handle it to scoop the flesh out.
- In a large soup pot, add 2-3 tbsp of butter and the onion with a pinch of sea salt. Cook the onion over medium-high heat for about 5-7 minutes. Add the garlic and cook for 1 minute.
- Add the thyme, broth, and roasted squash and sweet potatoes, and bring to a simmer for 5 minutes.
- Turn off the heat, and blend the soup with an immersion blender, or pour it into a regular blender to puree. Garnish each bowl with a splash of coconut milk or dollop of sour cream and a drizzle of olive oil.
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This soup looks incredibly cozy, and so perfect for the 50 pounds of squash I stocked up on last week!
I love a good cozy soup. This looks so velvety. Making ti this week, for sure!!
I love squash, and pureed into a soup is one of the best ways to enjoy it!! get in my belly!
This is so perfect for fall and I never even considered that combo!
Such a perfect soup for the Fall! I bet it’s an amazing side for the holidays too.
Such a comfort food! I love that velvety texture, and how it would feel to come home to this after a cold and blustery day! Just so autumnal and cozy!!
I love the cayenne in this. This would definitely be a kid favorite in my house!
I absolutely love acorn squash! Have never used it for soup but definitely will now! Loe the touch of maple syrup and spice in this!
Ooh! I love the sweet potato and squash combo! Sounds yummy. 🙂
I bet these flavors are so sweet and comforting together! I’d love to have a batch of this soup in my freezer for a busy night.
What a gorgeous soup! And so healthy!
I love the idea of soup for breakfast. Sometimes, you just need something to warm you up before the day starts. I imagine that’s doubly true in Michigan. This soup looks gorgeous, and these are some of my favourite ingredients.
I love acorn squash. It’s naturally sweet and healthy delicious!
We’re the same way in Montana, flip flops and short sleeves right up until there’s snow on the ground! But this soup does look extra cozy as it’s been freezing here lately and has even snowed once already!
I’ve never had soup for breakfast before – but I suppose why the heck not. Thanks for the inspirational post.
This sounds amazing, and always looking for new ways to use squash
I love acorn squash, it’s one of my favorites this time of the year. I prefer it over butternut and pumpkin any day. This soup is perfect for colder weather and I love that you finish it with a drizzle of olive oil and a dollop of sour cream (or coconut) on top. So yummy!
Beautiful muffins and delicious! I love starting my day with a sweet treat!
This soup is different than anything that I had ever made myself having always been a bit on the picky side. But I thought it was great and really enjoyed it with some sour cream on top!
So glad you enjoyed it Megan!
I made this today, it’s wonderful.
I’m so glad you enjoyed it!
What a delicious soup! it really hit the spot on a cold, wintry night with a grilled ham and cheese sandwich. The flavors are rich and savory and the soup is so easy to prepare. My granddaughter is going to love this.
Hi Ginger! That meal sounds amazing! I’m so glad you enjoyed it!