1 tablespoon olive oil
1 medium onion, coarsely chopped
1 teaspoon curry powder
2 medium sweet potatoes, peeled and cubed
3 carrots, peeled and chopped
1 acorn or butternut squash, peeled and cubes (about 3 cups)
6 cups vegetable or chicken stock
1/2 cup sherry
3 sprigs of fresh thyme
1/8 teaspoon freshly grated nutmeg
Salt and pepper to taste
Heat the oil in a large heavy soup pot set over medium high heat. Add the onion and curry powder and cook until the onion is almost translucent, about 4 minutes. Add the sweet potatoes, acorn squash, carrots, stock, thyme and nutmeg.
Bring the soup to a boil, reduce the heat and simmer, uncovered, until the potatoes are tender, about 30 minutes. Remove the thyme sprigs. Let the soup cool a little.
Puree the soup until smooth with an immersion blender or a blender/food processor. Add the sherry.
Reheat the soup before serving and adjust the seasoning with salt and pepper if necessary. Garnish with a bit of cream or good olive oil and a bit more freshly grated nutmeg.