Serves 4-6; can be multiplied.
4-5 cups cubed peeled sweet potato (2-3 very large potatoes)
1 Tbsp olive oil
1 small onion, peeled, cut into large chunks
1 large tart apple, cut into large chunks (no need to peel it)
1 tsp ras-el hanout
1 tsp pimentón dulce (sweet smoked paprika)
1/4 to 1/2 tsp cayenne pepper, to taste
4 cups vegetable stock or water
Kosher salt and fresh black pepper, to taste
Fresh lime juice (juice of 1/2 lime, or more to taste)
Preheat oven to 425F. Line a rimmed baking sheet with aluminum foil. Spread the sweet potato chunks in a single layer, and roast for 45 minutes, until the potato is aromatic and the pieces are just starting to brown. Remove from oven.
In a 5-quart Dutch oven, heat the oil over low-medium heat. Add the sweet potato and onion and cook, stirring frequently, until the onion is translucent, 3-4 minutes. Add the apple, and cook for another minute. Then stir in the ras-el hanout, smoked paprika and cayenne. Cook for one minute, stirring frequently, to toast the spices.
Pour in 3 cups of the stock or water, and stir well to release any bits that have stuck to the bottom of the pot. Bring the soup to a boil, then reduce heat to simmer. Cover, and cook for 20 minutes. The squash and apple should be collapsed.
Remove the pot from the stove, and purée the contents with an immersion blender (or let cool for a few minutes, then blend in batches in a standing blender). If the soup is too thick, add as much of the remaining 1 cup of stock or water as needed to achieve a nice consistency.
Add the juice of half a lime, and taste the soup. Adjust seasoning with salt, pepper, and more lime juice, if needed.
Serve hot. Can be cooled completely, and frozen.