- 1 Acorn Squash cut in half and seeds removed
- 1 Yam
- 1 Medium onion, chopped
- 1 Apple (Gala)
- 2 tbsp Olive Oil
- 2 clove Garlic
- 4 cups Vegetable broth
- 1/2 tsp Cayenne
- 1/2 tsp Nutmeg (add more if you would like to taste)
1) Chop squash in half and remove seeds. Place on baking sheet and brush with a touch of olive oil. 2) Chop yam into thirds, brush ends with olive oil and place on same baking sheet. 3) Bake both yam and squash until fork goes in easily at 350 - 400 degrees F. Approximately 30 minutes. 4) Heat pot to medium heat. Add olive oil, onions, garlic and apples. Saute. 5) Add Vegetable broth and bring to a boil, then simmer. 6) When yams and squash are cooked, let cool 5 minutes and then peel of skin. 7) Throw 3/4 of the yams and squash into the simmering pot along with cayenne and nutmeg. 8) Cook for approximately 6 minutes. 9) Using an immersion blender or plain old blender, blend the contents from the pot. 10) After blending, toss in the rest (1/4) of the yams and squash that have now been chopped up. This is so that the soup is smooth yet still has a couple chunky pieces in it.
And serve.... Yummy!!!
I had a delicious piece of blackstrap mollasses rye bread from a local farm bakery with some peanut butter on the side.
As you can see I couldn't resist sneaking a couple bites before the picture was taken.