This was my first attempt at making a real soup! Trying to find a fitting soup for a cold and wintery day, this one I found out of Vol5 of KINFOLK magazine and added a couple different spices. So enjoy this delicious recipe!
1 medium butternut squash
3 1/2 pounds sweet potatoes
3 1/2 cups chicken or vegetable stock
1/2 cup half-and-half
1/2 onion, minced
4 cloves (or more) garlic, minced
2 tablespoons coriander
1 1/2 tablespoon curry powder
1 tablespoon chili powder
1 tablespoon paprika
salt and pepper to taste
soft goat cheese for garnish (I used honey goat cheese)
chives for garnish
Preheat oven to 425F. Cut squash in half, clean out the seeds, and place facedown on parchment lined baking sheet. Place sweet potatoes on the same sheet.
Roast until squash & potatoes are soft, about 45 min. Once cool to the touch, remove skin and place in a large soup pot. Add stock and half-and-half. Stir until incorporated.
Add onion, garlic, coriander, curry, chili powder, and paprika. Bring to a simmer and maintain for 20-30 min, stirring often.
Using an immersion (or traditional) blender, puree soup until smooth. Salt and pepper to taste.
Garnish with soft goat cheese & chives and serve with optional sliced bread.