Ethiopian-ish Sweet Potato-Squash Soup

Author Notes

Have you ever bought produce intending to cook it that week but instead it languished in your vegetable bin for nearly three weeks, and miraculously, it didn't go bad? Have you ever had leftover odds and ends in your refrigerator that, on their own, couldn't make a full meal? Have you ever been so unmotivated to cook dinner that you randomly cobbled things together, halfheartedly hoping for the best, and the result was surprisingly good? This is how this soup was born: a lonely sweet potato that patiently waited to be put to good use, a squash bought at the spur of a moment, a pint of doro wot sauce that had long since had the chicken and eggs nibbled out of it, and one lazy cook who would rather watch Poirot reruns than make dinner that night.
In hindsight, it was a combination that could not fail (sweet, spicy, creamy, yum), but in reality, this is usually how I cook, semi-purposefully throwing things together, half-knowing it will turn out fine (but half-praying I'm not wrong, ha!), and somehow always landing on my feet.

The first time I made this soup, I'd garnished it with some leftover sauteed mushrooms and pulled pork I had in the fridge but if I'd still had Ethiopian leftovers, I'd have thrown in spiced greens, or sauteed cabbage, spinach, or even caramelized onions. Maybe even a dollop of Greek yogurt. However, the soup can definitely stand on its own. You could even forego blending it and eat it as stewed sweet potato & squash, provided that you cut back half the liquid. —Elizabeth Rex