Dish | Acorn Squash & Sweet Potato Soup

This recipe comes from Virginia Willis' latest cookbook "Basic to Brilliant Y'all - 150 Refined Southern Recipes and Ways to Dress Them Up for Company" which I found via Tartelette, an incredible blog I just discovered! Of the soup, Tartelette creator Helene Dujardin says, "This Acorn Squash and Sweet Potato Soup is one of those I want to have on repeat this Fall and Winter. Not only was it tasty, it was also the kind that does not need much else but a nice piece of country bread smeared with a dab of butter and sprinkle of grey salt."

... So that's exactly what we did!

ACORN SQUASH & SWEET POTATO SOUP  |  Recipe inspired by Virgina Willis/Tartelette

1 tablespoon olive oil
1/2 of a sweet onion, coarsely chopped
1 teaspoon curry powder
2 medium sweet potatoes, peeled and cubed
1 mini acorn squash, peeled and cubes
5 cups vegetable or chicken stock
1/4 cup maple syrup
3 sprigs of fresh thyme
1/8 teaspoon freshly grated nutmeg
Coarse salt and freshly ground pepper

1  |  Heat the oil in a large heavy soup pot set over medium high heat. Add the onion and curry powder and cook until the onion is almost translucent, about 4 minutes. Add the sweet potatoes, acorn squash, stock, maple syrup, thyme and nutmeg.

2  |  Bring the soup to a boil, reduce the heat and simmer, uncovered, until the potatoes are tender, about 30 minutes. Remove the thyme sprigs. Let the soup cool a little.

3  |  Puree the soup until smooth with an immersion blender or a blender/food processor. Reheat the soup before serving and adjust the seasoning with salt and pepper if necessary.

This couldn't be easier AND it's gluten free! This one's a keeper.