Butternut Squash and Sweet Potato Soup

Team: Bratt Pack

Host School: Brattleboro Union High School

Age Group: High School

1 cups diced onion

1/2 cup chopped celery

1/2 carrot peeled and grated

2 tablespoons butter

2 1/2 cups peeled, seeded, and diced butternut squash (roasted in the oven)

1 1/2 cups peeled sweet potato inch diced (roasted in oven)

1/4 cup vegetable oil

11/2 or to taste salt

1/2 or to taste pepper

3 cups vegetable broth

1 cup apple peeled, cored, and cut into 1/2 inch pieces

1 1/2 cup hevey cream

4 ounces yogurt

1/4 cup honey or more to taste

1 1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

Garnish:

4 ounces sour cream

1 red beets

Saute dice onions, finely chopped celery, and carrots with the butter until tender and onions are translucent. (Mirepoix)

Prepare the butternut squash and sweet potoatoes for roasting, coat with oil and season with salt and pepper.

Once the squash and potatoes are fork tender add the Mirepoix. Blend until smooth adding the vegetable broth, apple, cream and yogurt.

Prepare the beets by peeling, cut into small pieces and boil until tender.

Add the honey, cinnamon, mace and nutmeg. Let Simmer until flavors blend and the soup thickens. Garnish with the beet puree and sour cream.