Pumpkin/Sweet Potato Ginger Soup

The posts about Sweet Potatos and the Carrot Souffle got the wheels grinding...and I came up with this soup that was terrific.

About 6-8 Cups of Chicken Broth (I had some homemade and added low sodium broth to make more)

About 3 cups of cooked yellow squash (Butternut, Hubbard ...any)

2 medium Sweet Potatoes (with the red flesh) - cooked

(at this point I would put in any left over cooked vegies)

Pour it all in a blender. Puree.

Back in the pan, add 1 teasp. (or more) minced garlic, 2 teasp. grated fresh ginger, 2 teasp. cumin powder (or toasted cumin seeds). Add a dash or 10 of hot sauce (or hot pepper).

Heat the soup, add in about 2 C. chopped spinach or Swiss Chard or Kale or...

I put in small cubes of firm Tofu and sprinkled with fresh cilantro and croutons.

All of my measurements are "more or less" depending on how much I like them.

DH, who hates Pumpkin/Squash/Sweet Potatoes couldn't eat enough!!!!

Enjoy