Ethiopian-Ish Sweet Potato-Squash Soup

• 1 onion, thinly sliced
• 2 tablespoons oil, or nit'r qibe if you're feeling ambitious
• 1 large sweet potato, large dice (I used Satsuma-imo)
• 1 squash approx. 2 lbs, large dice (I used acorn squash, but butternut or kabocha can be subbed. Acorn squash is a pain to peel anyway.)
• 1/4 cup wine, plus 2 teaspoons honey, or substitute mead, if available
• 1 tablespoon berbere
• 1 teaspoon paprika
• 1/2 teaspoon ground ginger (or 1 TBSP minced fresh ginger)
• 1/2 teaspoon garlic powder (or 1 TBSP fresh minced garlic)
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cinnamon
• 1/4 teaspoon turmeric
• 1/4 teaspoon cumin
• 1/8 teaspoon ground cardamom
• 1/8 teaspoon ground fenugreek
• 1/8 teaspoon ground nutmeg
• 3 cups chicken stock/broth/water (plus more as needed to thin out the soup)
• salt and pepper, to taste
• lemon juice, to taste

1. In a large pot over medium heat, caramelize the onions in your fat of choice til soft and golden. If using fresh ginger and garlic, add and saute until fragrant.
2. Add squash, sweet potato, wine, honey, spices, and chicken stock. Bring to boil, then simmer 15-20 minutes, or until the squash and potato are soft.
3. Puree the vegetables and liquid together. Adjust seasoning with salt, pepper, and lemon juice. Eat with naan (because who has time to make injera, let alone eat it with soup), or with add-ins of your choice.

onion, oil, sweet potato, wine, berbere, paprika, ground ginger, garlic, ground coriander, cinnamon, turmeric, cumin, ground cardamom, ground fenugreek, ground nutmeg, chicken stockbrothwater, salt, lemon juice

Taken from food52.com/recipes/25082-ethiopian-ish-sweet-potato-squash-soup (may not work)