Fall is here and the cold weather is here to stay! So warm up with this soup filled with fall and winter nutrient dense vegetables!
4 small acorn squash
3 medium sweet potatoes (diced in ½ inch cuts)
2 small green delicious apples(cut into ¼ slices)
1 small onion
4 andouille sausages (cut into ¼ pieces)
1 cup veggie broth
1 cup water
1 ½ TBS olive oil
¼ tps paprika
¼ tps cardamom
½ tps cinnamon
Preheat oven at 350
First peel the skin off the sweet potatoes, rinse off, dice and place in baking dish with ¼ cup water. Cover with foil
Next cut the acorn squashes in half and scoop out the seeds. Place in baking dish with ¼ cup water and cover with foil.
Bake both vegetables for 25 minutes.
Let cool for 20 minutes.
Add the sweet potatoes to a blender, nurtibullet, or food processor and blend. Add to the mixing bowl. Scoop out the squash and place a blender, nurtibullet, or food processor and blend. Add to mixing bowl with the sweet potatoes.
Do this to the apple as well.
In your pot add the olive oil and diced onion. Was the onion is translucent start to add the squash, sweet potato apple mix. Let this mix and cook at medium heat for about 10 mins.
Next add in the broth and water and the spices. *for a thick soup keep the liquid measurements as is. *for a thinner soup add more water
Let this cook at a simmer for 20 minutes.
While the soup is simmering cook you sausage on a medium low heat for 10 minutes until light brown.(the sausage will continue to cook in the soup) cook for a remaining 20 minutes and then serve with bread or crackers. Enjoy!