I love a mug of hot soup on a dreary day, like the ones we’ve been having lately. This soup, made with roasted winter squash and sweet potatoes is especially nice, because it’s a departure from the typically sweeter fall squash soup recipes I often see (though let the record show that those are lovely as well). I make this often during the holidays; it’s low-effort and budget friendly, but also full of nutritious vegetables making it a nice break from decadent, celebratory meals. The slight touch of heat makes this soup restoring, and the final flourish of blue cheese and buttermilk still makes it feel like a treat.
Sweet Potato Butternut Soup with Blue Cheese Buttermilk Sauce
In a large stock pot, at the vegetables, sprinkle with spices and pour over the stock. Bring to a simmer then, with an immersion blender or in batches in a traditional blender, puree the soup until smooth. Taste and adjust seasonings.
Meanwhile, blend together the blue cheese and buttermilk until almost smooth.
Serve in deep bowls (perfect for cupping in your hands to warm them up) with a drizzle of the blue cheese sauce.