Regina’s YUMMY acorn squash/sweet potato soup
1 acorn squash (peeled, seeds removed, diced into 1/4 pieces)
2 med. sweet potatoes (peeled, diced into 1/4 pieces)
1/4 cup sweet onion (diced and set aside)
2 T fresh ginger root (minced and set aside)
3 vegetable bouillon cubes
6 c water
4 T olive oil (divided)
1/8 t allspice
1/2 t chili powder
salt and pepper to taste
In a large soup pan toss acorn squash, sweet potatoes and half of olive oil together, cover turn temp on low to cause vegetables to sweat. (stir occasionally)In small sauce pan sauté onions with remaining olive oil. Cook until onions are clear.Combine onions and remaining ingredients in large soup pan. Bring to boil and cook for 20 minutes until vegetables are tender. Remove 2/3 of the soup mixture and puree in a blender/food processor (be careful with hot liquid). After blended, pour back into soup pot, stir, add salt and pepper to taste. Serve with whole wheat toasted bread. Enjoy!
This soup is packed with nutrients.
FYI, fresh ginger is great for digestive problems and a great anti inflammatory…especially helpful if nursing sore muscles from a heavy workout. For a little extra heat and increased blood flow, sprinkle with cayenne pepper. Delicious.