1 small onion, diced very small
2 carrots, diced small
2 oz. butter
1/8 tsp. mace
1/8 tsp. ginger
1 bay leaf
salt and white pepper as needed
3 pints chicken broth
1.5 lbs. butternut squash (a smaller one), peeled and chopped into 1 inch cubes
1/2 lb. sweet potato, peeled and chopped into 1 inch cubes
A warm bit of comfort on a cold fall day. Use your own chicken stock!
Yield: 6 - 8 servings
Heat a heavy stock pot and melt the butter. Add onion, carrots and a pinch of salt. Cook slowly until softened, about 8 minutes or so. Do NOT brown.
Add the mace, the ginger, bay leaf, white pepper and salt. Cook 3 more minutes.
Add sweet potatoes, squash and chicken broth. Simmer for 30 minutes or until tender. Remove from heat and let cool awhile.
Puree in small batches using a blender or food processor. Adjust seasoning and serve hot.
Submitted by Diana Bogue Contributed on: and modified on Saturday May 15th, 2010