Preparation Time~2 hours
|4 (med-large), peeled and cubed||Butternut squash|
|2, peeled and cubed||sweet potato|
|32 oz||fresh vegetable stock|
|4 cups||carrot juice|
|1 (large), finely chopped||sweet onion|
|2 tbl. spn.||minced garlic|
|to taste||black pepper, ground|
|2 tspn||rubbed sage|
|2 tspn||bourbon vanilla|
|1/2 cup||olive oil (extra virgin cold pressed)|
1. Boil the squash and potatoes until very soft. With a mixer, beat the squash and potatoes into a smooth mush while slowly adding olive oil. Blend in all spices (including vanilla) except salt and pepper.
2. In a large stew pot, add carrot juice, vegetable stock, onions and squash/potato mash. Bring to a boil for 10 minutes, then simmer for 40 minutes. Stir occasionally to be sure nothing is sticking to the bottom of your pot/things aren't burning. Slowly add salt and pepper to taste.
3. Serve hot or chilled. To alter texture, either add a cup of vegetable stock (for a watery soup) or a couple tablespoons of corn starch (to thicken). Also, I make my own vegetable stock to be very sure it doesn't have any hidden gluten or preservatives.