Roasted Sweet Potato & Acorn Squash Bisque
This antioxidant-packed soup can be eaten alone but it's so simple you can add whatever you'd like! Try white beans, chicken, or spinach.
Serves6 (about 1 cup)
SWAP ScoreWhat's this?
Ingredients
- 3 large sweet potatoes, peeled and diced
- 1 medium acorn squash, halved, seeds and pulp removed
- 3 tablespoons olive oil, divided
- 1 medium onion, diced
- 4 cups water
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon cinnamon, ground
Directions
- Preheat oven to 375 degrees.
- Line 2 baking sheets with foil and spread sweet potatoes on one sheet. Place acorn squash face up on the second sheet.
- Drizzle both sweet potatoes and acorn squash with 2 tablespoons olive oil.
- Roast sweet potatoes and acorn squash in the oven for 45 minutes.
- Remove from oven and allow to cool.
- Once cool, peel off the skin of the squash, then dice. You can also scoop the squash out of the skin instead of peeling and dicing.
- Meanwhile, heat 1 tablespoon olive oil in a large soup pot over medium heat. Add onion and saute until they begin to brown, about 5 minutes.
- Add garlic, ginger, and cinnamon to the pot and cook for 1 minute.
- Add sweet potatoes, acorn squash, and 4 cups water to the pot and bring to a boil.
- Reduce heat and cook for 25 minutes.
- Remove from heat and allow to cool slightly. Once partially cooled, add soup mixture to a blender and blend until smooth.
- Return to pot and serve.
Nutrition Facts
Roasted Sweet Potato & Acorn Squash Bisque
Amount Per Serving
Calories 169
Calories from Fat 63
% Daily Value*
Total Fat 7g
11%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 0mg
0%
Sodium 54mg
2%
Potassium 560mg
16%
Total Carbohydrates 26g
9%
Dietary Fiber 4g
16%
Sugars 4g
Protein 2g
4%
Vitamin A
65%
Vitamin C
13%
Vitamin D0%
Calcium
6%
Iron
6%
* Percent Daily Values are based on a 2000 calorie diet.
Review this Recipe