This soup is silky and creamy, although you don’t use any cream. The sublime texture comes from a russet potato thrown into the mix. I wouldn’t substitute red or new potatoes here; their texture is a bit too waxy and you won’t get the same creaminess.
A tip for peeling the butternut squash: partially cook it in the microwave first, then peel. It makes it much easier. Just poke holes in it and zap it for 2 minutes, then let cool. Also, if you don’t have an immersion blender, puree the soup in batches in a blender. It’s vegan if you use vegetable broth or water.
Butternut Squash and Sweet Potato Soup (from the New York Times)
1 tablespoon canola oil
1 small onion, chopped
1 tablespoon minced ginger
1 pound butternut squash, peeled and diced (about 1 small squash)
1 pound sweet potatoes, peeled and diced (about 1 large potato)
1 medium-size Yukon gold or russet potato, peeled and diced
6 cups water, chicken stock, or vegetable stock
Salt to taste
Heat the oil in a heavy soup pot or Dutch oven over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the ginger and stir together until fragrant, about 1 minute. Add the squash, sweet potatoes, regular potato, and water or stock, and bring to a simmer. Add salt to taste, reduce the heat, cover and simmer 45 minutes, or until all of the ingredients are thoroughly tender.
Using an immersion blender, puree the soup (or you can put it through the fine blade of a food mill or use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing). Return to the pot and stir with a whisk to even out the texture. Heat through, adjust salt and add pepper to taste.