Amongst his many well-deserved titles, my husband has earned that of “Seasoner” in our household. I often prepare everything in my soups…prepping and roasting the veggies, making the stock, etc and then call him in to be my closer. The guy just has a way with spice. I discovered this hidden talent many years ago when we first started dating. He’d taken me out to Mongolian Grill (as one would) and he managed to create a masterpiece with the hundreds of seasoning options available at the buffet. I, on the other hand, found the process confusing and ended up making an inedible concoction. Cue my date, upgrading to the “all-you-can-eat” option, and saving the day with a new custom dish for me.  The rest, dear reader, is history.

Yield: 4-6
Prep time: 10 mins
Cooking time: 1 hr, 15 mins

1 butternut squash
1 Granny Smith apple, cored and chopped
2 sweet potatoes, peeled and
4 cups vegetable broth
1 tsp coarse salt
1 tsp pepper
1 tsp cumin
1 tsp curry powder
Pinch of cinnamon
1 tbsp Earth Balance margarine
Additional salt and pepper to taste

Directions: slice squash in half, scoop out seeds and place cut side down on baking sheet (parchment helps with clean up). Roast at 350 degrees (F) for about 45 mins or until squash is very soft when you poke with a fork. Allow to cool. Scoop out flesh and place in broth, along with apple and sweet potatoes. Bring to a boil, reduce heat and let simmer for 20 mins or until potatoes are soft. Allow to cool. Blend with immersion blender or in batches if you’re using a stand blender. Return to pot and put on low heat while adding spices, salt and earth balance. Allow to simmer 10 more mins, stir and serve!

Feeling Lawless? Squash is a must, but add whatever you have in the way of apples or pears (even apple sauce will do). Potatoes can be plain ‘ol potatoes if that’s what’s on hand. The extra fruit / veg in the soup really helps to thicken it up, but if you’re ok with a thinner end product, you can actually skip these all together. Re: spices, you’ll need a bit of S&P, but feel free to experiment with cinnamon, cumin, curry, fresh herbs and spices (basil and parsley are nice).