Roasted Butternut Squash and Sweet Potato Soup

I have a friend Shira who makes me save her some of this soup everytime I make it. Some of my other friends started wondering why they don’t get any, and want to know if they can make special requests for it.

2 medium butternut squash, halved lengthwise and seeded

5 medium sweet potatoes, cubed

1 Tbsp. olive oil

2 Tbsp. butter

1 ½ large white onions, thinly sliced

¼ tsp. nutmeg

½ tsp. ginger

½ tsp. curry powder

1 clove garlic, crushed

1 Tbsp. light brown sugar

Water as needed

Salt and pepper to taste

 Preheat oven to 400 degrees. Place the squash, cut side up, on a baking sheet. Bake for 30 minutes, or until it is tender.

When the squash is cool enough to handle, use a knife to remove the peel. Roughly chop the squash.

In a large pot, over medium-high heat, melt the butter with the olive oil. Add the sliced onions. Sauté the onions for about 5 minutes. Add the nutmeg, ginger, curry powder, and garlic. Cover, cook, and stir often with a wooden spoon until the onions become tender, about 8 minutes. Add the brown sugar and mix well, coating all the onions with the spice butter mixture. Let simmer for another 5 minutes.

Add the sweet potatoes and fill the pot with water. The water in the pot should be about 3/4  full. Bring the mixture to a boil. Add the butternut squash and mix. Let cook for another 30 minutes, stirring often.

Puree the soup with a hand blender until smooth. Season with salt and pepper and bring back to a simmer. Serve hot.

Recipe from “The Dairy Gourmet” by Sarah M. Lasry