It is only been in the last 5 years that I have added sweet potatoes to my "Like" column. I never cared for the marshmallow, brown sugar version that is offered up at Thanksgiving. <<UGH>>!!! After I discovered their savory side, I now love them - especially roasted with rosemary and a touch of olive oil. Butternut squash falls into that same category. I haven't been a fan of most recipes I have tried. I'm also not a fan of the curry powder that is called for in the recipe. I thought of leaving it out, but I'm glad I didn't. I omitted the honey and cut the cinnamon in half. Next time I will leave it out and perhaps add in some rosemary.
Like most soups, this recipe is quick and easy to throw together - especially when you buy the squash already peeled and cut into cubes. (I HIGHLY recommend this!)
Like many soups, saute some onions and carrots in olive oil or butter.
Add the cubed squash, russet potato, and the spices.
Add chicken stock, milk and cream (optional). I used less than 1/2 of the cream that was called for, and compensated with extra milk. .
Bring to a boil and simmer for 45 minutes.
I used my immersion blender to puree the soup,
but you could use a regular blender as well.
Serve with a dollop of light sour cream and a sprinkling of paprika.
This was a very tasty soup and I WILL make it again. It was nice that we had a little rain (finally) in Austin over the weekend, so it even seemed like fall - perfect soup weather! Check out the results from the other PPQ members here! Some roasted the squash before making the soup, sounds like something I will try the next time.