Acorn Squash & Sweet Potato Soup

Monday is starting to become synonymous with soup in our house and I am beginning to really get into it.  Making soup is a lot less time-consuming than I thought it would be and rarely requires ingredients beyond what I already have on hand.  In fact, it is a very  efficient way to clean out the fridge.  This soup is the perfect example of the clean out the fridge quality that soups have.  It managed to transform a lonely acorn squash and a few sweet potatoes into a healthy and comforting lunch.  This soup is definitely more than the sum of its parts.

Roasted Acorn Squash and Sweet Potato Soup

1 acorn squash, cut in half

2 sweet potatoes, peeled and cut into chunks

2 onions, sliced into rings

3 garlic cloves, peeled

3 carrots, peeled and chopped

2 ribs of celery, cut into chunks

2 cups reduced sodium stock, chicken or vegetable

Fresh thyme

Salt and Pepper

Pre-heat oven to 375º

Toss all the vegetables the thyme in olive oil and season with salt and pepper.  Spread the vegetables out on a baking pan lined with aluminum foil.

Roast until the vegetables are fork tender and golden brown.  Approximately 45 minutes.

Let the vegetables cool and transfer to a blender.  Add a cup of stock and blend until smooth.  Continue to add stock, 1/2 a cup at a time and blend, until the soup is the consistency you are dreaming of.  Pour it into a sauce pan and re-heat.  Taste and season with salt and pepper.  Garnish with roasted pumpkin seeds and fresh thyme.  Enjoy!