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Squash and Sweet Potato Soup

Since 2012 is still pretty shiny and new and my resolutions are not too far-gone, I have begun to revise some of my recipes with the intent of creating ‘a healthier and happier’ year. Sadly, growing up and learning to cook in the South where every recipe starts with a stick of butter, a cup of mayonnaise, or a pint of cream is a hard habit to break. (And let’s be honest—those things are yummy.) One thing I found as I went home to the South for the Holidays is that after five years in the Wood River Valley, my stomach doesn’t like those rich foods. I yearned for fresh salads and local veggies. I missed my Idaho’s Bounty, the Sustainability Center and all the fresh fruit and vegetables available at our Markets.

So right now, with 30 inches of new snow and cold weather abound, I am craving soup. I can’t help it, I love fresh veggies in the summer and yummy soups to snuggle in at home with in the winter. Try this one with the freshest ingredients we have to offer this season in Idaho: potatoes and winter squash!

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Squash and Sweet Potato Soup

(*Keep this recipe healthy by sautéing the vegetables in broth instead of butter and use silken tofu instead of cream!)

• 1 small red onion, diced
• 1 small yellow onion, diced
• 1 hot chile pepper, seeded and chopped
• 2 carrots, diced
• 2.5-4 pound butternut squash, peeled, seeded and cubed (about 6-7 cups of squash)
• 2 large sweet potatoes, peeled and cubes
• 6 cups reduced-sodium broth (or butter) *Use as needed. I like chicken broth unless I am feeding some of my vegan/veg friends.
• 2 tablespoons of fresh thyme (or two teaspoons of dried)
• 1 tablespoon of grated fresh ginger root
• 1 teaspoon of cumin
• salt and pepper
• 1 hot chile pepper, seeded and halved lengthwise
• 1 14-oz packet of silken tofu (Or cream)
• Chopped parsley for garnish

Sauté the onion, carrot and pepper in the broth until cooked, add the squash and the potatoes. Add enough broth to cover the veg. Stir in the spices and bring to a boil. Once boiling, reduce the heat, cover and simmer until all the vegetables are tender, stirring occasionally. Depending on the amount of squash and potatoes, use half of the tofu packet or the entire one. Puree the soup and tofu together in batches and serve hot with a bit of fresh chopped parsley for garnish.

Yum!