Curried Squash and Sweet Potato Soup

I’m all about soup right now. Maybe because it’s been so cold, or because I can make a pot and eat it all week long. Unfortunately, my CSA extension has finally run out, and so now I’m down to the last vegetables that I’ve saved and ones that I actually have to go to the store and buy. Going to the store hasn’t exactly been on the list lately either, so I made this soup out of what was in the pantry. Easy enough. An onion, some fresh ginger and garlic, curry and a dash of tumeric sauteed in a heavy pot. Add pealed and cubed sweet potatoes and some pureed acorn squash prepped a month of so ago and stashed in the freezer, and a bit of homemade vegetable broth (also frozen). Salt and white pepper to taste. In just 20 minutes the potato is soft and you can puree it to your desired texture. Maybe add a dollop of local yogurt and some crusty toast. Simple, warming, delicious.

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veggicurious

Erin Gautsche cooking in and eating out, traveling and learning; curious and vegetarian.

One thought on “Curried Squash and Sweet Potato Soup”

  1. this sounds so wonderful. when i make a similar soup, i don’t peel the sweets; it makes for a slightly more textured soup, but i get to keep all those lovely nutrients.

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