Here is one of my new favorites! I decided that we needed more squash in our diet and set out to find some recipes...this one is from the Cabbagetown Cafe Cookbook. I serve this with a tossed salad consisting of red leaf lettuce, pears, dried cherries, pecans, feta cheese, and topped with raspberry poppy seed dressing.

Peel the sweet potatoes and cut them into uniform size pieces. Lightly coat with melted butter and spread evenly in a pan. Roast in the oven at 375° for 45 minutes or until tender.

In a soup pot, melt the butter. Add the onion and saute until golden brown and sweet, about 10 minutes. Add the spices, marjoram, and salt and saute for 2-3 minutes.

Peel the squash. A vegetable peeler works best. Remove the seeds and chop the squash into cubes. Add it to the onion and butter, along with a little water, and let it cook until well done, about 30-40 minutes. Cover the pot to speed the cooking, and stir occasionally. If it starts to stick, add more water.

Add the potatoes to the soup pot and cook together for about 10 minutes.

Using an immersion blender, blend the squash mixture with the milk until smooth.

Heat the soup gently until it is warmed through, then taste and adjust the salt if needed. Add the Sherry one teaspoon at a time, stirring and tasting after each addition until it pleases you.

The quality of the squash you started with will make a big difference in the final taste of the soup. Homegrown, well-ripened squash is the sweetest. If your squash is not very sweet, you may want to add 1-2 teaspoons of honey to your soup to highlight the squash taste.