It may be spring, but we've got at least one more week of soup weather. This laid-back curried sweet potato soup would work equally well with butternut squash.
Curried Sweet Potato Soup
Recipe by Lindsay Hunt
Cook two chopped onions and 2 tsp. curry powder in 1/4 cup olive oil in a large pot. Season with salt and cook until very soft, 10 to 12 min. (Stir often!) Add 4 cloves minced garlic and cook 2 min. more.
Then, add 12 cups chicken or vegetable stock, 3 large chopped sweet potatoes, and 1 chopped carrot. Bring to a boil and then simmer until the sweet potatoes are very soft, about 15 to 20 min. more.
Puree in your blender until really smooth, then stir in 2 Tbsp. lime juice or red wine vinegar and season to taste with salt and pepper. Serve topped with cilantro and pumpkin seed oil or olive oil.