Sweet Potato-Squash Soup

This is a soup my associate Ben made during Passover (yes, I know it looks a lot like the previous entry, but it tastes quite different). No reason to limit it to Passover, though; it's delicious. His inspiration was a New York Times recipe.

Sweet Potato-Squash Soup

1 tablespoon olive oil
1 small onion, chopped
1 tablespoon ground ginger
2 medium sweet potatoes (about 1-1.5 lbs), peeled and chopped
2 blocks frozen squash (14oz each) (or 1 medium winter squash
(about 1-1.5 lbs), peeled, seeded, and chopped)
6 cups water (or stock, if you're into that)
2 shakes cayenne pepper
salt to taste


Heat the olive oil in a soup pot over medium-low heat. Add the onion
and cook until soft, about 5 minutes. Add the ginger and cook for
another minute, stirring. Add the squash, potatoes, water, and
spices. Bring to a boil. Stir. Lower the heat to simmer, and cover.
Simmer for about 30 to 45 minutes, until the vegetables are soft and
can be broken apart with a spoon.

Puree the soup in your handy Cuisinart. Season with salt and pepper. Garnish with plain yogurt and dill, if desired.

Makes enough for two hungry-person dinners
and two lunches (4-6 servings.)