Butternut Squash and Sweet Potato Soup

Yield: 14 cups, or 12 servings

Onion 1 large, peeled and chopped into small

Carrots 2 large, peeled and chopped into small

Celery 1 stalk chopped into small pieces

Garlic 4 cloves, sliced

Whole Butter 2 ounces

Butternut Squash 1 large, appx. 3 pounds, peeled, seeded & diced

Sweet Potatoes 2 each, peeled and diced

Chicken Broth 2 quarts

Cream 1 quart

Pumpkin Pie Spice 1 tablespoon

Cinnamon ½ teaspoon

Brown Sugar 5 tablespoons

Maple Syrup 5 tablespoons

White Pepper and Salt to taste, light on salt

Method:

In a large heavy bottom saucepan cook the onion, carrots, celery, and garlic with the butter over medium heat. Stir often and cook until the vegetables are soft but do not brown.

Add in the squash, sweet potatoes, brown sugar, syrup and spices and cook for about 5 minutes, caramelizing the sugars and spices well.

Add the chicken broth and cream and bring the mixture to a simmer. Simmer covered for 20 -30 minutes until the vegetables are very soft.

Using a traditional or hand blender, puree the soup until nice and smooth. Strain through a fine china cap and place back in a pot on the stove. Adjust the flavor with more maple syrup if needed and season with salt and freshly ground white pepper. Be cautious with the salt lest you ruin the sweetness of the soup.

Serve as is or you can garnish with a variety of things including, freshly chopped herbs, creme fraiche, toasted nuts and more.