Our friend Teresa Bobbitt is passionate about many things, including gardening, cats, and homeopathy, but she is particularly interested in cycling and cooking. (It should go without saying that her greatest passion is her husband and fellow cyclist, Bob.) She thinks nothing of riding 100 miles, then coming home to whip up a healthy meal that's as delicious as it is organic. This recipe is the perfect ending to an autumn ride.
1 winter squash (such as butternut or acorn), peeled and cubed
2 sweet potatoes or yams, peeled and cubed
2 carrots, cut into chunks
half a large onion, chopped
3 to 5 cloves of garlic
1/2 t. minced fresh ginger
1 t. chopped herbs (coriander, basil, and thyme are all good)
1 t. curry powder, or more to taste
6 cups vegetable broth
salt and pepper to taste
6 T. sherry
Half and Half
1. Simmer squash, sweet potatoes, carrots, onion, garlic, ginger, herbs, and curry powder in the broth until the vegetables are soft, about 45 minutes.
2. Puree the mixture until creamy, using either a hand blender or a food processor. If using a processor, return the soup to the pot. If it's too thick, add more broth.
3. Reheat the soup. Add the sherry and adjust the seasonings. Before serving, add Half and Half to taste and garnish with croutons.