My version of the one above, with curry and ginger
For the veggies, you can partially cook them in the stove first for less chopping, or cut them into smaller chunks and just simmer until tender. The amount of each vegetable varies by what I've got in the kitchen.
1 large onion
3 T oil (I use olive oil, but use whatever you have)
1 butternut squash (cooking pumpkin is good as well), peeled and seeded
1 sweet potato
1-2 handfuls of peeled chunks of ginger root, more if you really like ginger
2 T curry powder
salt and pepper to taste
saute onions in oil until soft.
Deglaze with cooking wine or any broth (I use vegetable broth)
Add remaining ingredients and add broth to top of vegetables. Simmer until soft and blend (this is where an immersion blender helps). Garnish with sour cream or creme fraiche or serve alone.