1 small onion, diced very small
2 carrots, diced small
4 Tbsp. butter
1/8 tsp. mace
1/8 tsp. ginger
1 bay leaf
salt and white pepper as needed
7 cups chicken broth
1 1/2 lbs. butternut squash (a smaller one)
1/2 lb. sweet potato
A thick and delicious hearty soup, full of vitamin A! And even better if you can use homemade chicken stock.
Yield: 6-8 servings
In a heavy stock pot, melt the butter. Add onion, carrots and a pinch of salt. Cook slowly until soft, about 8 minutes. Do not allow butter to brown.
Meanwhile, prepare butternut squash and sweet potato. Peel very well and chop into 1-inch cubes.
Add the mace, the ginger, bay leaf, white pepper and salt. Cook 3 more minutes.
Add sweet potatoes, squash and chicken broth to stockpot. Simmer for 30 minutes or until tender. Remove from heat and let cool.
Remove bay leaf.
Puree soup in small batches using a blender or food processor. Press through a sieve if any solids remain. Adjust seasoning and serve very warm.
Submitted by Diana Bogue Contributed on: and modified on Monday May 10th, 2010