Vegetarian Herb Squash and Sweet Potato Soup

Fall is coming. The morning air is crisper. The leaves are taking on bright new colors. It’s all apples and pumpkins until further notice, people. The days may be warm yet, but the night air dipping down into the 50’s (even the 40’s) is becoming harder to deny.

Experiencing some mixed feelings? Me, too.

I adore summer. The summer sun, bluebells, garden-fresh veggies, poplar trees, waves on the lake, singing chickadees–*nostalgic smile*. Even though, I love all those things, there is something so cozy and comforting about a Midwest fall. Wouldn’t you agree?

Still, I can’t say goodbye to summer all at once. I need to ease into it, and this delicious soup is helping me welcome the transition.

Print Recipe

Herbed Squash and Sweet Potato Soup (Vegetarian)

Perfect for welcoming fall.

Prep Time

10 minutes

Cook Time

60 minutes

Passive Time

10 minutes

Servings

people

Ingredients

• 1 whole medium sunshine or acorn squash
• 1 whole large sweet potato
• 1 whole medium yellow onion
• 2 TB. extra virgin olive oil
• 6 whole garlic cloves
• 4 cups low sodium vegetables stock
• 1/3 cup kefir or non-dairy yogurt (vegetarian alternative)
• 1/2 cup fresh chives
• 1 TB. fresh rosemary
• 2 tsp. fresh oregano
• salt & pepper to taste

Prep Time 10 minutes Cook Time 60 minutes Passive Time 10 minutes Servings people Ingredients 1 whole medium sunshine or acorn squash 1 whole large sweet potato 1 whole medium yellow onion 2 TB. extra virgin olive oil 6 whole garlic cloves 4 cups low sodium vegetables stock 1/3 cup kefir or non-dairy yogurt (vegetarian alternative) 1/2 cup fresh chives 1 TB. fresh rosemary 2 tsp. fresh oregano salt & pepper to taste

Instructions

1. Preheat the oven to 400 degrees F.
2. Cube the squash and sweet potato. Slice and half the onion. Unpeel and slice the garlic.
3. Place everything from step 2 on a baking sheet and evenly drizzle the extra virgin olive oil over top.

   
4. Roast for 35 minutes.
5. Once the ingredients are finished roasting, place in a large stockpot on the stove top.
6. Prepare the vegetable broth and add to the large stockpot.
7. Boil for 20 minutes.
8. Cool for 10 minutes
9. Transfer the contents of the stockpot to a food processor and process until smooth and creamy.
10. Return to the stockpot and stir in kefir or non-dairy yogurt, fresh herbs, salt and pepper.
11. Heat for another 5 minutes until warm enough to serve.

Recipe Notes

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