Posted on / by Tracye / in Recipes

Roasted Acorn Squash & Sweet Potato Curry Soup

Fall is the birth of the soup du jour in my house. I started making my own soups around 10 years ago and never stopped. It’s the easiest, can’t mess it up really, because it’s just stuff you throw into stock, thing you can make. Truly! It’s my go to dish on a “school night” for all of us with a crusty loaf of homemade bread and a fresh collard green, cabbage, and grape salad (recipe coming soon). Now, I’m no chef (just a “really good cook”), so I don’t mean to offend those who absolutely have this thing down to a science. That said, YOU can make soup. So, with that, it’s getting chilly outside. Let’s get to it!

In the Fall season, I usually make my soups out of whatever comes from our Corbin Hill Farm Share or the farmer’s market. Late September brought us the cutest acorn squash, which I love and usually roast and stuff with yummy wild rice, nuts, currants, etc. I opted for a slightly spicy, with a bit of sweet, curried soup instead this time.

Enjoy the recipe and be sure to play with your food! Add or delete what you think works or doesn’t for you. Flow with whatever feels good. It’s soup, and really, you can’t mess it up!

1 acorn squash
1 medium to large sweet potato
1 1/2- 2 cups vegetable stock (I use my own “Surprise Stock”; which is all of the frozen vegetable parts from various pre-meal boiled down w/herbs to yummy goodness, but you can buy a good stock too I suppose)
1/2 cup coconut milk
2 tablespoons extra virgin olive oil
1/2 medium onion, chopped
1-2 cloves of garlic
1 tablespoon curry powder
1/2 teaspoon nutmeg
Salt & Pepper
Pre-heat oven to 400 degrees. Cut squash and sweet potato lengthwise and remove seeds from squash. Coat with 1 tablespoon or less of olive oil. Roast until fork tender, about 20-30 minutes, depending on oven temperature. In a large saucepan, saute garlic, onion, and curry powder in olive oil until tender. Scoop out squash and sweet potato flesh and add to pan. Add stock and cook over medium heat for 15-20 minutes. In a food processor, process until smooth. Add nutmeg, coconut milk, salt & pepper and return to pot. Simmer on low heat. Serve and enjoy!
Makes 3-4 servings
About Tracye

Tracye Warfield is an inspiration expert and wellness industry leader who coaches people to rock their best lives via her motivational talks, workshops, international retreats, yoga classes, articles, blogs, books, and products. Although a native Californian, she called New York her second home for many years, and now travels the globe serving up her Breathe Big Live Big message to the world.

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