butternut squash + sweet potato soup
Andrea
I think I owe you all this one. Something healthy, hearty, warming, and veggie-full. If I were you I'd be a little upset with me, returning after 3 months away with sticky buns. And empanadas. And cake. Especially with all of those resolutions floating around at the back of your mind, begging to be broken by a lemon-scented, butter and cream-filled dessert. That's just wasn't fair of me, was it?
So, here you go; my new favorite soup. A version of which I've been making for many years...but there is just something so right about this particular one. Perhaps it is the incredibly frigid winter we're having in Charlottesville; a January full of gray skies that threaten, but haven't truly delivered, a good snow. Cheerful orange soups are especially good during months like that. Or maybe it is the fact that I work out of my home office now, and that every now and then as I sit at my computer, blanket and cat warming my lap, fingers nearly frozen, I'll think "soup would be wonderful for lunch". And then I get up and go to the kitchen and make this one. Soup cooked under those circumstances tastes just a little better, I think, and I'm liking that perk of self-employment very, very much.
Even made in the evening this soup is a big hit. Smooth and rich without the addition of cream, hearty and earthy and rosemary-scented, quick and easy and made in one pot. What's not to like? Please try it, I'd love to hear what you think.
Butternut Squash + Sweet Potato Soup
serves 4Ingredients:
- (1) small butternut squash, about 1.5 pounds, diced (1/2-inch)
- (2) sweet potatoes, peeled and diced (1/2-inch)
- 1 medium onion, diced
- 3-inch sprig of fresh rosemary
- 2 tbsp butter
- 6 cups vegetable broth
- salt + pepper
Method:
- Melt butter in large pot over medium-high heat. Add vegetables and rosemary and stir to coat. Cover pot and allow veggies to sweat for 10 minutes, stirring occasionally.
- After 10 minutes, add broth. Bring to a boil then drop heat to moderate simmer. Let soup simmer for an additional 20 minutes, until potatoes and squash are quite tender. Remove rosemary sprig. Using an immersion blender or a regular blender, puree' soup until smooth and creamy. Salt and pepper to taste.
