my husband and i have distinctly different styles in the kitchen: victor will take the time to plan, shop for, and execute an awesome elaborate meal. whereas i use what we have in the house to whip up an awesome simple meal.

this is a soup i made last fall when i was pregnant (and very nauseous) with some vegetables we had on hand (butternut squash and sweet potatoes.) the rest of the ingredients are pretty standard pantry staples for us.

ingredients

one butternut squash
two large sweet potatoes
four cups vegetable broth
one cup milk
butter
onion
garlic
olive oil
salt
pepper
lemon (optional)
maple syrup (optional)
cinnamon (optional)
garam masala (optional)
brown sugar (optional)

instructions

preheat oven to 425 degrees fahrenheit.
cut the butternut squash in half, remove seeds, cover with olive oil, and season generously with salt and pepper.
place butternut squash down on baking pan lined with foil or parchment paper and bake for 40 - 50 minutes.
peel sweet potatoes and chop in to one inch chunks.
place sweet potato chunks on another lined baking pan, drizzle on olive oil, and season generously with salt and pepper. bake for 30 - 35 minutes.
dice up your onion.
in a large saucepan cook onion with olive oil over low heat.
dice or crush garlic and add to saucepan.
remove squash and potatoes from oven. set aside squash and allow to cool.
put the potatoes and vegetable broth in with the onions and garlic.
scoop out the squash and add to saucepan.
add milk and butter and stir.
add in seasoning. i went with salt, pepper, garam masala, cinnamon, brown sugar, maple syrup, and the juice of one lemon.
remove from heat and purée with immersion blender.
enjoy!