Sweet potato and Butternut soup!

It's a pretty basic soup base...

Good for the nice crisp weather of late fall and the very best in the cold of winter!

2 onions, chopped, and sauteed in butter and olive oil

Once the onions are transparent, add four or five cloves of fresh chopped garlic

Add:

2 medium potatoes, peeled and chopped

1 medium butternut squash, peeled and chopped

1 largish sweet potato, peeled and chopped

Add:

Boiling water to cover

1/2 teaspoon salt

1 teaspoon Black pepper

1 teaspoon dry basil

1/2 teaspoon cumin

other herbs to taste (thyme, oregano, bay leaf)

Chicken or Vegetable stock, one of those containers or a can (about 12 ounces).

Light or heavy cream can be added once you have the heat off, (about 8 ounces).

Simmer the veggies, until the potatoes are tender.

I use a hand held wand blender, and just carefully mix right in the stock pot. You can also use a blender.

I like to put creme fresh, or yogurt in a little circle around the bowl. A little trick I learned form my daughter, who makes a garlic soup that is a pain in the ass to make but taste like it was dropped straight from the kitchens of heaven!