About the only thing I like about the colder six months of the year is the opportunity it affords to make soup. Sure there are cold summer soups, but nothing compares to a steaming bowl of day-old soup on a cold evening.
A couple weeks ago I had some friends from New Urban Arts over for debriefing meeting and I pulled together a butternut and sweet potato soup.
Butternut Squash and Sweet Potato Soup
1 Roasted Buttenut Squash
1 Medium Sweet Potato
2 Large Onions
1 cup cooked White Beans
1 head of roasted garlic; 5 cloves of raw minced garlic
12 cups water
2 teaspoons ground ginger
salt and pepper to taste
Roast the butternut squash in a 400 oven for 30 minutes. Roast the garlic along with the squash. Carmelize the onions over low heat in a stock pot. Add minced garlic and ginger at end of carmelization and saute for 1 minute. Add water and a large pinch of salt to stock pot/onions and bring to the boil. Add sweet potatoes and white beans and boil for 10 minutes or until the potatoes are tender. Add roasted squash and garlic and let steep until the mixture is cool. Puree mixture in blender until smooth and return to the stock pot. Gently reheat over low flame.