• 2 acorn squashes
  • 2 medium sweet potatoes
  • 2 Tbsp olive oil
  • ¼ tsp each salt and pepper
  • 1 Tbsp olive oil
  • 1 diced yellow or white onion, diced
  • 1 cup diced carrot (about 2 carrots)
  • 1 cup diced celery (about 2 to 3 ribs)
  • 3 cloves garlic minced
  • 3 cups vegetable broth
  • 3 cups roughly chopped cauliflower (about ½ a head)
  • topping ideas: pumpkin seeds, feta cheese, crushed red pepper, herbs
    1. Prep: Preheat oven to 400°F (204°C). Cut squash in half vertically (from north to south), and scoop out the seeds. Peel and roughly chop the sweet potatoes. Evenly drizzle 2 Tbsp of oil onto the sweet potatoes and insides of the squash, rubbing to coat. Sprinkle everything with salt and pepper.
    2. Roast: Set squash halves cut side up on a baking sheet, adding the sweet potato chunks onto the same sheet. Bake for 45 to 60 minutes, until fork tender.
    3. Flavor Base: Meanwhile, heat 1 Tbsp of oil in a large pot over medium heat. Add onion, carrot, celery, and garlic. Cook, stirring often, until veggies are softened, about 5 to 7 minutes.
    4. Cauliflower: Add the broth and cauliflower, then allow to simmer until cauliflower is fork tender, about 10 minutes.
    5. Blend: Scoop the flesh out of the acorn squash shells (leaving a thin layer in the shell if you want to serve this soup in the shells). Add the squash flesh and cooked sweet potato to the pot of soup. Using a handheld immersion blender (or working in batches with a countertop blender), carefully blend the mixture until smooth. Great when topped with pumpkin seeds, feta cheese, and crushed red pepper!

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