This is a great soup for a cold, dreary wintry day!
It comes together very quickly and has a lovely balance of sweetness from the squash and sweet potatoes with a subtle layer of heat from the chili powder and some wintry warmth from the cinnamon and nutmeg.
In short? A perfect soup!
We had this with grilled cheese sandwiches and ate at least three quarts the first night! The bowls seemed to magically re-fill themselves, and the cold dollop of sour cream on top added a great coolness to the piping hot soup that made this even more irresistible!
- 2 butternut squash – peeled, seeded and chopped into equal pieced cubes
- 1 onion squash – peeled, seeded and chopped into equal pieced cubes
- 400 g or 1/2 lb sweet potatoes – peeled and cubed
- 1 large onion, diced
- 3 cloves of ginger, thinly sliced
- 1 TBS fresh ginger, peeled and minced
- 3 TBS butter
- 2 TBS olive oil
- 2 dashes of chili powder (or more to taste)
- 1 dash of ground cinnamon
- 1 dash of nutmeg
- salt and pepper, to taste
- 4-6 C of chicken or vegetable broth
- 1/4 C cream (can be heavy or light)
- sour cream or creme fraiche for garnish
Heat the oil and butter in a large soup pot until bubbling and sizzling. Then add the garlic and ginger cooking over medium heat until fragrant and soft. Add the onion and cook until just soft.
Then add the butternut, onion squash, and sweet potato cubes, stirring until they are coated and glistening. Add the chili powder, cinnamon, nutmeg, salt and pepper. Stir to combine the spices then add enough broth to cover everything.
Cover and bring to a boil. Then remove the lid and cook until the squash is fork-tender. Remove from the heat then use an immersion blender to blend the soup until smooth. Alternatively you can transfer small batches of the soup to a blender and blend it to your liking that way. You can also remove 1/3 or more of the cubes of squash, setting them aside then blend the rest of the soup and add the chunks back in.
Once the soup is blended to your liking, add the cream and stir to thoroughly combine. Check for salt and pepper again and if necessary, re-heat. Serve piping hot with a dollop of creme fraiche or sour cream and a dash of cayenne pepper – if you would like a little more heat in your soup!