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. Drizzle 1 tablespoon oil over sweet potatoes and divide 1 tablespoon oil between the squash halves, making sure to spread it around so all of the cut squash is covered.
3. Turn squash over so it is cut side down. Roast sweet potatoes and acorn squash in the oven for 45 minutes.
4. Remove from oven and allow to cool until the squash is easy to hold without burning your hands.
5. 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.
6. Meanwhile, heat remaining 1 tablespoon oil in a large soup pot over medium heat. Add onion and saute until it begins to brown, about 5 minutes.
7. Add garlic, ginger, and cinnamon to the pot and cook for 1 minute.
8. Add sweet potatoes, acorn squash, and 4 cups water to the pot and bring to a boil.
9. Reduce heat and cook for 20 minutes.
10. Remove from heat and allow to cool slightly. Once partially cooled, add soup mixture to a blender and blend until smooth. (see note)
11. Return to pot and serve.

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