1cupdiced yellow or white onionabout 1 medium onion
1cupdiced carrotabout 2 carrots
1cupdiced celeryabout 2 to 3 ribs
3cupsvegetable broth700 mL
3cupsroughly chopped cauliflowerabout ½ a head
Topping ideas: pumpkin seeds, feta cheese, crushed red pepper, herbs
Prep: Preheat oven to 400°F (204°C). Cut squash in half vertically (from north to south), and scoop out the seeds. Peel and roughly chop the sweet potatoes. Evenly drizzle 2 Tbsp of oil onto the sweet potatoes and insides of the squash, rubbing to coat. Sprinkle everything with salt and pepper.
Roast: Set squash halves cut side up on a baking sheet, adding the sweet potato chunks onto the same sheet. Bake for 45 to 60 minutes, until fork tender.
Flavor Base: Meanwhile, heat 1 Tbsp of oil in a large pot over medium heat. Add onion, carrot, celery, and garlic. Cook, stirring often, until veggies are softened, about 5 to 7 minutes.
Cauliflower: Add the broth and cauliflower, then allow to simmer until cauliflower is fork tender, about 10 minutes.
Blend: Scoop the flesh out of the acorn squash shells (leaving a thin layer in the shell if you want to serve this soup in the shells). Add the squash flesh and cooked sweet potato to the pot of soup. Using a handheld immersion blender (or working in batches with a countertop blender), carefully blend the mixture until smooth. Serve hot, optionally ladled into emptied out acorn squash shells. Great when topped with pumpkin seeds, feta cheese, and crushed red pepper!