I am always up for variations of soup come the fall and winter season colder weather, but this is one of my standard go to combinations.
I have decided to update this post and recipe as a couple years have gone by and I feel the original post just did not do it justice. It is one of those soups that seems to keep popping up and over time it has changed. I have refined some of the techniques on how I now make it and feel that it makes a difference in the taste. So basically like a fine wine (and I would like to consider myself in this as well) it has become better with age.
I have apparently made this too many times (as per my daughter) and she has now named it the ‘orange soup’ along with saying it with her nose turned up.
To be fair, she seems to be doing that a lot lately and not just at this dish. It may be the five year old stage of rebellion where food is the way to give some digs and voice her opinion. School lunch requests consist of a cheese sandwich. Yup, a cheese sandwich. Kind of a stretch from what I have been making at home since she was born, but okay. I still make this soup and try to ignore the dramatics that come along with it.
Butternut squash and sweet potato are really smart to work with as they can be purchased in advance and stored for some time prior to making the soup. This is a must with a personal schedule that seems to keeps on changing. I usually have a supply of carrots and onion in the cold storage room already so the main ingredients are on hand when the mood strikes to make it.
It really is easy to prep and can be prepared with an hour. There are some extra steps like roasting the main ingredients prior to adding them to the pot that I have adapted. It brings a sweetness to the vegetables and makes for a unique base. Once in the pot it all comes together and if you have a hand held blender it can make the final stage of pureeing even that much more easier.
So blend on and prosper with a go to veggie packed bowl full of sweetness. Your taste buds will thank you.
-revised Jan 14, 2018
Sweet Potato & Butternut Squash Soup
A hearty soup that's natural sweetness is highlighted with spices - cooled off with some sour cream.
- 2 Tbsp, olive oil
- 1 butternut squash,peeled, seeded and cubed
- 1 sweet potato, peeled and cubed
- 3 carrot, peeled and chopped
- 1 onion, chopped
- 1 tsp, salt
- 2 tsp, ground black pepper
- 2 cloves of garlic, minced
- 1 & ½ tsp of red curry
- 1/4 garam masala
- 4 cups chicken or vegetable stock, more as needed
- Salt and pepper to taste
- Sour cream to garnish
- Preheat the oven to 450 degrees and line 2 baking sheets with parchment paper.
- Place the prepared butternut squash, sweet potato, carrots and onion evenly between the 2 baking sheets and in a single layer. Drizzle the olive oil over top and season with salt and ground black pepper. Bake for 20 minutes until the vegetables are tender.
- Remove from the oven and place a large stock pot on the stove top over medium heat. Add the cooked vegetables to the pot along with the garlic cloves, curry and garam masala. Cook and stir for about 2-3 minutes until the garlic is aromatic.
- Pour in a cup of the vegetable broth and stir making sure any bits on the bottom of the pot have been released. Add in the additional broth and turn up the heat to mediums high to bring to a boil. Remove from heat a puree with hand blender or carefully transfer to a food processor to puree in batches. Serve garnished with a dollop or design of sour cream.
This soup is freezer friendly up to approximately 3 months. Adapted from a DVDB recipe