Recipe from The Everyday Vegan.
1 large butternut squash (to yield 6-7 cups of flesh when cooked, see note)
2-3 large sweet potatoes or yams (orange-fleshed tubers) (to yield about 3 cups when cooked, see note)
2 tsp olive oil
1 cup onion, chopped
1/2 cup celery, chopped
few pinches sea salt
few pinches freshly ground black pepper
2-3 medium-large cloves garlic, roughly chopped
1 tsp curry powder
1/2 tsp coriander powder
1/4 - 1/2 tsp cinnamon (to taste)
4 cups vegetable stock
1 - 1 1/2 cups water
1 tbsp freshly grated ginger
Preheat oven to 400 F. Bake squash and sweet potatoes (on a baking sheet lined with parchment paper) for 55-60 minutes, or until tender when pierced. Remove from oven and let cool enough to handle. Prepare other ingredients while squash/potatoes are cooking and cooling. Once cooled enough to handle, slice squash and yams and scoop flesh from the peels (discard seeds and string from squash). In a large soup pot over medium heat, add olive oil, onion, celery, salt, pepper, garlic, curry powder, coriander, and cinnamon. Cover and cook for 7-8 minutes, adding a few drops of water if need (if onions are sticking). Add vegetable stock, 1 cup of water, and squash and sweet potato flesh. Using an immersion blender, puree the soup until smooth. Add ginger (and extra water if desired to thin soup). Bring mixture to a boil, then reduce heat, cover and let simmer for about 10 minutes. Season with extra salt and pepper if desired, and serve.
Note: Instead of 1 large squash, you could use 2 smaller ones, to equal roughly 4 1/2 lbs total. Similarly, you can use smaller sweet potatoes, equalling roughly 2-2 1/2 lbs total.
