Butternut Squash-Sweet potato & mushroom soup

INGREDIENTS:

  Butternut Squash, peeled and cut into 1” pieces

  Sweet potatoes, peeled and cut into 1’ pieces

  White mushrooms, sliced

  Vegetable or chicken broth

  Garlic, onion

  Olive oil

  Butter

  Fresh parsley, finely chopped

  Sage leaves

  Brown sugar

  Cinnamon powder

  Yogurt or sour cream

 

 PROCESS:

In olive oil over high heat cook the mushrooms and onion, stirring frequently, until caramelized.  Remove and set aside.  In large pot cook onion and garlic in olive oil and butter until soft.  Add the broth (enough to generously cover the veggies), squash, potatoes, and herbs, and cook until they are soft enough to mash.  Add about 2/3s of the mushrooms and purée in food processor or with an immersion blender.  Continue to simmer on very low heat, adding about 2-3 tablespoons of brown sugar and several sprinkles of cinnamon.

Serve with a topping of the parsley, a spoonful of the remaining mushrooms, and a dollop of yogurt or sour cream

NOTES:

For a richer, creamier soup add heavy whipping cream, with or without yogurt, after the soup is pureed.

The amounts of the ingredients are not fixed, depending on the size of the potatoes and squash.  I use two medium-large potatoes and a small squash.