Sweet Potato and Green Banana Soup

(recipe cut from a magazine, not sure which one)

2 large sweet potatoes (1 lb.)
2 green bananas (8 oz.)
1 T. olive oil
1/2 cup chopped onion
1 tsp. freshly ground nutmeg (I used dried)
6 cups vegetable stock
salt and pepper to taste
dash hot pepper sauce

Peel and dice the potatoes and bananas.  Heat oil in a saucepan; saute chopped onion until transparent.  Add the potatoes and bananas; cook over low heat for five minutes.  Sprinkle nutmeg over the vegetables.  Add the stock and salt; bring to a boil.  Simmer, cover, and cook for 30 minutes.  Puree in a blender or food processor.  Add pepper sauce and pepper.

(Quite a nice soup.  I added some berbere spice blend instead of hot pepper sauce; this gave an additional curry-like heat and savory depth that tempered the sweetness of the soup.  Also, I lessened the broth a bit, pouring in what would cover the veggies and adding a little extra.  Super easy and unique!)