Acorn Squash and Sweet Potato Soup
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Cook time: 
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Serves: 6-8
What You'll Need
  • 1 acorn squash (halved and de-seeded)
  • 3 sweet potatoes (peeled and cut into medallions)
  • 3 TBS. olive oil
  • 2 green apples
  • 16 oz vegetable broth
  • 4 cups almond milk
  • 2 tsp. cinnamon
  • 1 tsp. nutmeg
  • 2 tsp. salt
  • A few cracks of ground pepper
  • ¼ cup pumpkin seeds (I found mine at Trader Joe's)
  • ¼ cup pumpkin croutons (I found mine at Trader Joe's)
  • ½ cup coconut cream (I used the heavy kind, but light works as well)
  1. Preheat the oven to 375F. Set aside two large baking sheets lined with parchment paper. Place the sweet potatoes on one, and the squash on the other. Drizzle with olive oil and salt and pepper. Use your hands to massage the oil onto the vegetables. Bake the sweet potatoes for about 20 minutes (or until soft and tender). The acorn squash will need about 35 minutes (or until tender).
  2. In a food processor, combine all of the ingredients (except the croutons and pumpkin seeds) and pulse together until smooth.
  3. In a large soup pot, pour the processed mixture and allow to warm over a medium-low heat.
  4. When ready to serve, simply top with a drizzle of leftover coconut cream, pumpkin seeds, and pumpkin croutons!
Recipe by The Blonde Chef at