Creamy Sweet Potato and Acorn Squash Soup

To start out I am going to mention that I LOVE FALL! It is my favorite season, and at the moment and my apartment is full of mini pumpkins and pumpkin spice candles. Another reason that I love fall is because on October 20th 2013 I had a first date with this amazing guy named Andrew. On that first date I decided to get a lottery ticket because I was feeling lucky, lo and behold I did not win a million dollars, but I did end up with an amazing best friend/Boyfriend! Now you are probably wondering why I brought up all the cheesy lovey dovey stuff in a cooking blog? Well for our two year anniversary Andrew surprised me early (aka yesterday) by giving me these Staub Pumpkin Cocotte’s!

FullSizeRender (1)Aren’t they beautiful!? 🙂


Well back to the main reason we are here, after Andrew gave me my adorable pumpkins I decided I had to make a delicious squash soup to put in them for our anniversary dinner. But here is the problem, both Andrew and I happened to be very busy today, and didn’t even get to see each other until after 8:20PM. I needed to make a soup that was fast, easy, but also suitable to be the first food to touch my new cocottes! And then I came up with this delicious Creamy Sweet Potato and Acorn Squash Soup! Pair it with the roasted acorn squash seeds and you have a delicious gourmet dinner!

Creamy Sweet Potato and Acorn Squash Soup

Cook time: 30-45 minutes

Servings: 2 plentiful servings or 4 side dish servings.



1 Acorn Squash

1 large Sweet Potato

1.5-2 cans of chicken/vegetable broth

1 teaspoon chili powder

1 1/2 teaspoon garlic powder

1/4 teaspoon onion powder

1 teaspoon fresh cracked pepper

1-2 tablespoons heavy cream (optional)

1-2 teaspoons of salt

1 ½ tablespoon of Olive Oil

(Seasonings will vary depending on your tastes, have fun! taste and add more depending on what you like!)





Stove top

Medium Pot





Soup Instructions:

  1. First start by cutting your squash and removing the skin. SAVE THE SEEDS! Cut the squash into cubes and pop into the microwave and microwave until the squash is easily pierced by a fork. (2-6 minutes)
  2. I recommend starting with two minutes then going up in minute increments until done.
  3. Next peel your sweet potato, then cut it into cubes. Make sure to poke holes into the sweet potatoes to allow steam to escape. Place on plate and microwave until cooked. (2-6 minutes)
  4. I recommend starting with two minutes then going up in minute increments until done.
  5. Now that your Sweet Potato and Squash is cooked place pieces into blender, add you olive oil, and half of your broth. Begin blending and gradually add more broth until you have added all of your broth.
  6. Pro tip: I like to heat my broth on the stove top before adding it to the blender.
  7. Once the consistency is what you like (I love mine super smooth!) move it into a pot on the stove and turn the heat to medium.
  8. Begin adding the seasonings to your taste, as well as the optional cream. I really recommend the cream because it brings the soup together to a creamy deliciousness!
  9. Once the soup is to your liking serve it in your favorite bowls, crack some fresh pepper on top and sprinkle a little bit of chili pepper on to the top of the soup.


Seed Instructions

  1. Remember those seeds you saved? Now clean them so they have no squash guts attached, quickly dry off with a paper towel then lay them on top of a foil lined baking sheet (easy clean up too!)
  2. Once on the baking sheet begin sprinkling chili powder, salt and fresh cracked pepper on top!
  3. Throw into the oven at 400 degrees F for 5-7 minutes
    1. You will start to hear some of the seeds popping, that’s normally a good time to check on them. Try one and if it is cooked pull them out! (Don’t burn yourself though!)
  4. Now put them with your yummy soup. I love to add the seeds to my soup, it adds flavor and texture!
  5. Enjoy!


FullSizeRender (2)

 My handsome dinner date tonight 🙂

Thanks for reading!!