Sweet potato and squash soup with chipotle

 

Sweet potato and chipotle soup
Adapted from Martha Stewart Living Everyday Food. I used half sweet potato and half butternut squash because that's what I had in the house. That's it for the farmers market sweet potatoes and butternut squash that we bought last fall. Does that mean spring can happen? Please?

Ingredients
1 tablespoon olive oil
1 medium onion, chopped
2 teaspoons ground cumin
2 garlic cloves, minced
2 pounds peeled and chopped sweet potato and/or butternut squash, about 1-inch cubes
1 chipotle chili in adobo, chopped
7 cups broth

Method
Heat 1 tablespoon of oil over medium low. Add onion and cook until it begins to soften. Season with a bit of salt and pepper. Add cumin and garlic and cook until fragrant. Add sweet potato and squash, chipotle and broth. Let cool slightly and purée. Adjust seasoning with salt and pepper as needed. 

Rating: I'd make it again. Fast, flavorful. Thick enough to be a barrier against winter without being sludgy.

This is like a pureed, stripped down version of this butternut squash chipotle soup with beans and corn. Both serve their purposes. Initially I thought maybe I liked this new one a little less, but this is one of those soups that benefits greatly from being made ahead. I thought it was just fine to begin with, but once the flavors had time to settle in I was quite taken with it. A bit of heat, but not radicalized levels by any means.