This is one of the simplest soups to prepare and it is a favorite soup classic at my dinner table. It is easily adaptable to any combination of orange vegetables, but the key is the seasoning. It has a unique flavor, thanks to the combination of sweet and savory ingredients.
4 sweet potatoes, scrubbed
1-2 whole onions, scrubbed
1 pound of carrots, peeled
1 whole butternut or acorn squash (optional)
2 teaspoons salt
1 teaspoon minced garlic or garlic powder
1 teaspoon powdered or freshly grated ginger
1 teaspoon black pepper
dash of cinnamon
Scrub and rinse unpeeled sweet potatoes and squash. Place whole sweet potatoes, onion, peeled carrots and halved squash cut-side down on a greased or parchment-lined baking sheet. Bake at 425 degrees F.
Remove carrots after 20 minutes. Bake sweet potatoes, onion and squash for an additional 40 minutes or until soft. Once cool, remove peels of onion, sweet potatoes and squash. Carefully remove squash seeds. Discard seeds or clean and toast for use as a soup garnish.
Place carrots, onion,roasted sweet potatoes and squash in a crockpot along with water to within 3 inches of the top of the pot. Add seasonings and cook for several hours. Puree before serving.
Skip the roasting of the vegetables. Instead, use 1-2 cans of sweet potatoes or yams and use shredded carrots and raw onions or scallions. Place all ingredients and seasonings directly into crockpot. Allow 5-6 hours to cook in crockpot with seasonings. Puree before serving.