Quick, cheap and versatile soup based on this recipe.
1. Dice one onion and one or two carrots. Add to a pot with warmed olive oil, along with minced garlic and herbs and seasonings (thyme, paprika, cumin, curry powder, etc). Cook on medium/low until softened.
2. Meanwhile, cut two sweet potatoes and about half a butternut squash into chunks. Add to the pot and add enough stock or broth to cover (about one full carton). Bring to a boil, then reduce heat and simmer while covered, until the vegetables start to break down and have thickened the soup (about half an hour).
3. Serve: over brown rice; with crusty bread; with a dollop of sour cream or cream cheese; with wilted spinach or arugula; with white or black beans.