This soup uses most of this week’s box in one pot. Roasting the squash and sweet potatoes in their skins means no peeling and no wrestling with a hard squash, and it deepens their sweetness. Gently cooked leeks and garlic make it savory, and a squeeze of lemon at the end brightens it. Make a big batch: it freezes beautifully.

Storage: Keep butternut squash on the counter or somewhere cool and dry, not the fridge. It keeps for months. Keep sweet potatoes in a cool, dark, dry spot, also not the fridge, which makes them hard in the center. They keep several weeks.

Serves 6 · About 1 hour, mostly hands-off

Ingredients

  • 1 butternut squash (about 2 pounds)
  • 1 1/2 pounds sweet potatoes (2–3 medium)
  • 3 tablespoons olive oil or butter, divided
  • 2 leeks, white and light green parts, sliced and rinsed (see Melted Leeks for leek cleaning tips)
  • 4 cloves garlic, chopped
  • 4 cups vegetable or chicken stock, plus more to thin
  • 1 teaspoon salt, plus more to taste
  • Black pepper
  • 1 teaspoon grated fresh ginger (optional, and great with frozen baby ginger)
  • A squeeze of lemon or a splash of cider vinegar
  • To top: Garden Party or Spicy Mix microgreens, toasted pumpkin seeds, a swirl of yogurt or coconut milk

Directions

  1. Roast the squash and sweet potatoes. Heat the oven to 400°F. Cut the squash in half lengthwise and scoop out the seeds.  Rub the cut sides with 1 tablespoon oil and place everything cut-side down on a lined sheet pan. Roast 40–50 minutes, until a fork slides in easily.
  2. Cook the leeks. While they roast, warm the remaining 2 tablespoons oil or butter in a large pot over medium-low heat. Add the leeks and a pinch of salt and cook, stirring now and then, until soft and sweet but not browned, about 10 minutes. Add the garlic and cook 1 minute more.
  3. Combine. Scoop the roasted squash and sweet potato flesh out of the skins and into the pot. Add the stock, salt, pepper and ginger, if using. Simmer 10 minutes.
  4. Blend. Blend until smooth with an immersion blender, or super carefully in batches in a regular blender, leaving the lid slightly open for steam. Add more stock if it’s too thick.
  5. Finish. Stir in the lemon or vinegar and taste for salt. Ladle into bowls and top with microgreens, pumpkin seeds and a swirl of yogurt or coconut milk.

Keeps: Up to 5 days in the fridge, or freeze for up to 3 months. Leave an inch of space at the top of the container, since soup expands as it freezes.

Vegan version: Use olive oil, vegetable stock and a coconut milk swirl.