An Unusual Duo: Butternut and Potato

I never thought to combine starchy vegetable with starchy vegetable in a soup (think: Lady Gaga meets James Taylor.) I've been proven wrong. Maybe a Gaga/Taylor duo would be a hit, too.

This meal was inspired by a blog post by a guest blogger here, who posted a recipe Curried Butternut Squash soup.

I didn't have sweet potatoes like the recipe called for, but I had regular potatoes. Using Amory's recipe as a guide, I created a new favorite soup from vegetables that were frantically asking to be used (see: discounted vegetable shopping spree post.)

Butternut Squash Potato Soup

(adapted from this post)

1 small butternut squash, peeled and cubed

6 medium red bliss potatoes, peeled and quartered

4 shallots, quartered

1 small onion, sliced

1 Tbsp oil

2 cups low-fat milk

2 small apples, peeled and diced

1 cup water

2 tsp salt

1 tsp cumin

pepper, to taste

plain yogurt (optional)

pickled ginger (optional)

Preheat oven to 375 degrees. Toss squash, potatoes, shallots, onions with oil and roast for 45 minutes. Remove from oven and in a soup pot, add water, milk, apples, and cooked vegetables. Bring to medium heat and, using an immersion blender, mix all ingredients until smooth. Add salt and cumin and simmer for 10 minutes. Garnish with a dollop of yogurt and a slice of pickled ginger.

Serve with some ginger lime iced tea.

Question of the Day: What are some of the strangest duos you know of?