Sweet Potato-Winter Squash Soup

We're all pretty used to potato soup, but why not sweet potatoes?  Paired with winter squash, this soup has a lovely deep orange color that's perfect for fall.  I used red kuri squash from my last CSA share, but butternut squash or pumpkin would work equally well.  Serve with some crusty bread, and you'll be good to go!

Sweet Potato-Winter Squash Soup

Time: 1 hour
Serves 6

Ingredients:

2 TBS canola oil
3-4 medium sweet potatoes, peeled and cut into 1" chunks
1 small squash, peeled and cut into 1" chunks
1 medium onion, chopped (or use frozen pre-chopped!)
2 cloves garlic
2 cups vegetable stock
2 cups chicken stock
1 bay leaf
1 teaspoon fresh tarragon, minced
Salt and pepper to taste

Directions:

1. Heat the oil in a large stockpot or Dutch oven over medium heat.  Add the onions and cook until softened and translucent, about 5-8 minutes.  Stir in the garlic until fragrant, about 30 seconds.  Add the squash, sweet potatoes, stock, and bay leaf.  Bring to a simmer, then lower the heat to low and cover.  Allow the squash and sweet potatoes to soften, about 30-40 minutes.  A fork should easily pierce the vegetables.

2.  Take off the heat, remove the bay leaf, and blend using an immersion blender or a regular blender until smooth.  If using a regular blender, blend in batches while covering the top with a towel.  You have to let the steam out so it does not explode on you.  Add the blended soup back to the pot.  If it seems too thick, you can add more stock.  Add the tarragon, salt, and pepper, and allow the flavors to meld, about 10 minutes.  Enjoy!

Soup can be refrigerated for 5 days or frozen for 3 months.  Thaw to room temperature before reheating to serve, may need to blend again before serving.