Roasted butternut squash soup first. My version is a combination of three different recipes from Cook's Illustrated, Williams-Sonoma and the Food Network. Preheat the oven to 350-400. Grab a baking sheet, ice cream scoop, rubber mallet and cleaver. Oh yeah. Get some squash too.
If you have an easier way of dismantling hard squash, let me know! Here's the deal. Apparently I'm a wuss. I struggle to open jars and occasionally a water bottle or two. I've heard of people being able to tear through hard squash with a chef's knife. I look at my Shun and think, "No damn way." I value my knife and my fingers, although not necessarily in that order.
Anyway, use the cleaver to slice a thin piece off the bottom of the squash to make sure the squash has a secure base. Stand the squash up on a kitchen towel. Split it in half using the mallet and cleaver. Use the ice cream scoop to remove the seeds and membrane. Save both.
All I had in the house was frozen corn. I dumped it (still frozen) into the pot.
Moving on to the sweet potatoes. Pierce the sweet potatoes a knife and roast until tender.
Remove the skin and mash immediately. Throw it in with the now thawed corn and very soft onion. Add chicken stock. Season with salt, pepper and nutmeg. Simmer.
Once the flavors meld, puree. Again, the immersion blender rocks.
Strain the soup. (I don't like the corn bits.) I finish the soup with cream. Adjust the seasonings. I throw in a pinch of sugar. When I dish it up into bowls, I add a little bit of brandy.
Yeah. It's good.