Soup for the sick

Food poisoning is no fun, man. I was reeeaaallly sick for a good solid week and am still waiting for my stomach to calm down.

Soup is just about the only thing that has sounded good this recovery week, so I’ve tried a couple recipes that are easy, mild and delicious. Here’s my own hack recipe for sweet potato and butternut squash soup. You could easily add carrots, herbs – any number of other ingredients – but I used what I had on hand. I imagine this would make a great fall dinner party starter, but paired with a homemade biscuit it was great for my sensitive tummy!

Sweet potato and butternut squash soup
Yield: 4 servings

Ingredients
1 Tbsp olive oil
1 small yellow onion, diced
2 medium sweet potatoes, peeled and diced
1 medium butternut squash, peeled and diced (seeds removed)
1 tsp fresh ginger, minced
2 cloves fresh garlic, minced
½ tsp cinnamon
½ tsp kosher salt
pinch pepper
5 cups vegetable broth

In a heavy-bottomed soup pot, heat oil over medium heat. Add onion and brown, stirring frequently, five minutes or so.

Add diced potato and squash to pot. Cook, stirring frequently, another five minutes.

Stir in ginger, garlic and spices; cook until fragrant, two to three minutes.

Add broth to pot, lower heat to medium low, and cover. Allow to simmer for 20-30 minutes, until veg are very tender.

Remove from heat. Using an immersion blender, puree soup until smooth. Serve immediately with crusty bread or biscuits, or cool completely before stowing in the fridge for an excellent lunch tomorrow.