Roasted Squash, Carrot and Sweet Potato Soup

School has back in session for just 3 weeks and sure enough the kids and I already have the scratchy-throat-cough-and-sniffles-welcome-back-to-school virus! When I don’t feel good I want soup so I made a yummy chicken and veggie and then when that was gone I came up with this warm, comforting and slightly spicy soup.  The kids liked it enough to have a spoonful and say it was yummy but were not interested in having a bowl of it because of the spice factor.

Ingredients:

  • 1 Acorn Squash (butternut would be really good in this too)
  • 1 large Sweet Potato
  • 5 large carrots, peeled
  • 3 Leeks
  • 2 tablespoon fresh ginger, grated
  • 3 tablespoons coconut oil
  • 32 ounces organic Chicken Broth
  • 8 ounces coconut milk
  • Aleppo Pepper
  • Penzey’s Bangkok Blend spice
  • Salt and Pepper

Preparation:

  1. Set your oven to 425.
  2. Cut your acorn squash in half length-wise and rub the flesh with a teaspoon of the coconut oil, season with salt and pepper and place on a large baking sheet flesh side up.
  3. Cut your carrots in 3-4 inch sections and place on the baking sheet next to the squash.
  4. Poke the Sweet Potato with a fork once or twice and place in the oven on the rack.
  5. Slide the baking sheet in the oven on the same rack as the sweet potato if possible.
  6. Let roast about 45-60 minutes or until the squash and carrots are tender and the sweet potato is cooked.
  7. Let cool a few minutes and scrap the Acorn squash flesh into a bowl, peel the potato and add to the squash, add the carrots, mash to combine.
  8. In a large stock pot add the remaining coconut oil and heat.
  9. When the coconut oil is hot add the leeks and let cook until soft, 3-5 minutes.
  10. Add the ginger and 32 ounces of the chicken broth and bring to boil.
  11. Add the squash, sweet potato and carrots stir to combine and let simmer for 15 minutes.
  12. Using an immersion blender, blend the soup together.
  13. Add the coconut milk, Aleppo Pepper and Bangkok blend spices and combine again with the immersion blender. I usually don’t measure my spices so taste as you go along.

Note: If your soup is too thick add more chicken stock to thin.

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One thought on “Roasted Squash, Carrot and Sweet Potato Soup

  1. YUUUUUMMMMMMMMMM!!!! I was just thinking about soup and was looking for a recipe for something creamy and a little spicy!! This fits the bill baby! Thanks!!

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