... So that's exactly what we did!
1 tablespoon olive oil
1/2 of a sweet onion, coarsely chopped
1 teaspoon curry powder
2 medium sweet potatoes, peeled and cubed
1 mini acorn squash, peeled and cubes
5 cups vegetable or chicken stock
1/4 cup maple syrup
3 sprigs of fresh thyme
1/8 teaspoon freshly grated nutmeg
Coarse salt and freshly ground pepper
1 | Heat the oil in a large heavy soup pot set over medium high heat. Add the onion and curry powder and cook until the onion is almost translucent, about 4 minutes. Add the sweet potatoes, acorn squash, stock, maple syrup, thyme and nutmeg.
2 | Bring the soup to a boil, reduce the heat and simmer, uncovered, until the potatoes are tender, about 30 minutes. Remove the thyme sprigs. Let the soup cool a little.
3 | Puree the soup until smooth with an immersion blender or a blender/food processor. Reheat the soup before serving and adjust the seasoning with salt and pepper if necessary.