1 medium sweet potato, cut in half (do not peel)
1 acorn squash, cut in half and deseeded
1 yellow onion, peeled and cut in half
4 to 5 cloves garlic, whole with skin on
4 cups vegetable stock
1/2 cup soymilk
1/4 teaspoon nutmeg
1/4 teaspoon mace
1/4 teaspoon coriander
freshly ground black pepper, to taste
1/2 teaspoon dried parsley
1) Preheat oven to 400 degrees Fahrenheit. Lightly oil sweet potato, acorn squash, and onion with olive oil and place cut side down on a lined baking sheet. Scatter the garlic cloves between the other veggies and roast everything for about 20 to 30 minutes or until soft.
2) Bring the vegetable stock to boil in a large pot. Scoop the roasted sweet potato and acorn squash from their skins and add to the stock along with the onion and peeled garlic. This can get a little tricky, as the veggies are very hot, but feel free to take your time. If the squash or sweet potato is too hard to scoop out, you can microwave them until they are soft enough. Reduce heat, cover, and let simmer for about an hour, stirring occasionally.
3) Add the spices and soymilk, stir, cover, and let simmer for another 30-45 minutes. Working in batches, transfer the the soup to a blender and puree until smooth. Return soup to the stove to keep warm or serve right away with your favorite bread!
Source of recipe: I came across the inspiration for this recipe as I was browsing cookbooks in a bookstore this weekend. I modified it to what I had in the kitchen and used vegetable stock instead of chicken broth. It makes a great addition to any meal, or stands alone with some bread and a salad!