====== Sweet Potato and Butternut Squash Soup ======

  *1 Tbsp olive oil
  *2 small onions - chopped
  *1 Tbsp fresh ginger - minced
  *1-2 lb butternut squash - peeled and diced
  *1-2 lb sweet potatoes - peeled and diced
  *3 medium sized potatoes (Yukon Gold, Russet, white) - peeled and diced
  *6 cups vegetable or chicken broth or water
  *1 tsp salt
  *1/2 tsp anise seed spice (optional)
  *3 Yukon gold potatoes - peeled and diced (optional)
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  - Heat oil in heavy soup pot or Dutch oven. Add the onions and cook, stirring until tender, about 5 min. Add the ginger and stir together until fragrant, about 1 min.
  - Add the squash, sweet potatoes, potatoes and broth and bring to simmer. Add salt to taste, reduce heat, cover and simmer 45 min. until all the ingredients are thoroughly tender.
  - Allow the soup to cool slightly. In batches place in blender and thoroughly blend with top held down firmly with towel for insulation.
  - Return to pot and add salt, pepper and additional ginger to taste. If using optional anise seed add to pot
  - If using optional potatoes add to pot and cook for 20 min or until potatoes are tender.
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  Serves: 8      Total cook time: 50 min.
  Source: NYT Recipes for Health Nov 20, 2008
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{{tag>food vegetarian soup}}