Roasted Sweet Potato & Acorn Squash Bisque

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Serves6 (people)
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Directions

  1. Preheat oven to 375 degrees.
  2. Line 2 baking sheets with foil and spread sweet potatoes on one sheet. Place acorn squash face up on the second sheet.
  3. Drizzle both sweet potatoes and acorn squash with olive oil.
  4. Roast sweet potatoes and acorn squash in the oven for 45 minutes.
  5. Remove from oven and allow to cool.
  6. 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.
  7. Meanwhile, heat oil in a large soup pot over medium heat. Add onion and saute until light brown, adding 1-2 tablespoons of water at a time to keep the onion from sticking to the bottom of the pot.
  8. Add garlic, ginger, and cinnamon to the pot and cook for 1 minute.
  9. Add sweet potatoes, acorn squash, and 4 cups water to the pot and bring to a boil.
  10. Reduce heat and cook for 25 minutes.
  11. Remove from heat and allow to cool slightly.
  12. Once partially cooled, add soup mixture to a blender and blend until smooth.
  13. Return to pot and serve.
Nutrition Facts
Roasted Sweet Potato & Acorn Squash Bisque
Amount Per Serving
Calories 150 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg 0%
Sodium 54mg 2%
Potassium 562mg 16%
Total Carbohydrates 27g 9%
Dietary Fiber 4g 16%
Sugars 4g
Protein 2g 4%
Vitamin A 65%
Vitamin C 13%
Vitamin D0%
Calcium 7%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

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