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!
