Sweet Potato, Squash and Apple Soup

We took another class at Hipcooks a while ago–a class all about soup. We made seven soups in just over three hours, and it was a very mind and gut filling experience. Although we’ve made soups and stews on our own, we don’t normally fix them just on a whim. This class, like every other Hipcooks class before it, always sends us into a tizzy about what we can make in our own kitchens. It’s an addiction, you know. Once we start the brain a-moving, we can’t stop. It goes without saying that we are very excited by food. When we start talking about food and recipes, it is clear that we are in our own world. It was evident to others in the class because we spent a third of the session whispering to each other different soup ideas, substitutions and additions that were coming to mind at the time. We were paying attention to our lovely teacher, really we were, but so many thoughts were running through our heads, we had to let them out. This one came to mind somewhere between the preparation of a chunky butternut squash and white bean soup, rich cream of mushroom and thyme and the anise-flavored corn, tarragon and sun-dried tomato chowder.

The wintertime is very well behind us, but we are renegades! If we want soup, we’re having soup. When we think about one of the most versatile and malleable dishes to make, soup is in the top ten list. Hot or cold, chunky or smooth, brothy or creamy, savory or sweet…it goes on and on. This soup combines a trio of veggies and fruit. Instead of cooking everything down in one pot, we roasted half of them to bring out the natural sweetness and maintain many of the nutrients that tend to seep out during prolonged cooking. We originally used just two Gala apples and one stick of cinnamon, but we think three apples and two cinnamon sticks would bring out more flavor next time.