Creamy Roasted Acorn Squash & Sweet Potato Soup

With hints of cinnamon, this warm and creamy soup is perfect for fall. It has the rich flavors of roasted acorn squash and sweet potatoes. On cold days, this simple recipe will keep you warm.

Ingredients:

• 1 medium acorn squash, halved and seeded
• 2 medium sweet potatoes, peeled and cubed
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup coconut milk
• 2 tablespoons olive oil
• 1 teaspoon ground cinnamon
• Salt and pepper to taste
• Fresh parsley for garnish optional

Instructions:

Turn on the oven and heat it up to 400F 200C

Put the cut side of the acorn squash halves on a baking sheet that has been lined with parchment paper

For about 30 to 40 minutes, or until a fork can go through the squash and come out clean, roast it

After the squash has cooled, take out the flesh and throw away the skins

Put olive oil in a big pot and heat it over medium-low heat

Put in the minced garlic and diced onion and saut until the onion is soft

Put the roasted sweet potatoes, squash, vegetable broth, coconut milk, and cinnamon in the pot

Turn down the heat and let it simmer for 20 to 25 minutes, or until the sweet potatoes are soft enough to pierce with a fork

Either blend the soup with an immersion blender or put it in a blender and blend it until it's smooth

Add pepper and salt to taste

If you want, you can serve it hot with fresh parsley on top