During these cold winter months in Alberta, soups keep us warm. However, I find that adding starchy and sweet vegetables like butternut squash and sweet potatoes gives me that extra energy and satisfaction that I can't seem to find with broth soups.
I've added curry spices so it gives that aromatic flavour and little kick in the taste buds.
I usually bake the butternut and sweet potato the day before so its already cooled down in the refrigerator and easy to blend and whip up the next day.
Remember, you can always freeze the soup in batches and enjoy it for those quick lunches!