Sweet Potato and Acorn Squash Soup

Adapted from The New York Times

INGREDIENTS:

• 1 tablespoon oil
• 1 small onion, chopped
• 1/2 teaspoon dried ginger
• 1 acorn squash, peeled and diced
• 4 medium sweet potatoes, peeled and diced
• 3 medium white potatoes, peeled and diced
• 6 cups water
• 2 vegetable bouillon cubes
• salt to taste

METHOD:

• Heat oil in stock pot, add onion and cook until tender, about 5 minutes
• Add the rest of the ingredients and bring to a boil
• Reduce heat and simmer, covered, for 45 minutes until all vegetables are tender
• Blend with an immersion blender
• Salt to taste

COMMENTS:
As a lifelong sweat potato hater and not being terribly fond of acorn squash either, I was not optimistic about this soup but it is the only recipe I found that did not turn my stomach.  These vegetables would not have been my choice if I had a say in what I got in my produce share so I had to make the best of it.  Well, I have to admit, this is absolutely delicious.  Throw in some cooked black beans and it's a meal.  The original recipe says it freezes well but I am not sure I will have any left to freeze to put that to the test.