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 2 tablespoons 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 1 tablespoon olive oil in a large soup pot over medium heat. Add onion and saute until they begin to brown, about 5 minutes.
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. Once partially cooled, add soup mixture to a blender and blend until smooth.
12. Return to pot and serve.