Butternut Squash and Sweet Potato Soup (DF)

1/2 Tbsp olive oil
1/2 cup onion chopped
2 cups Vegetable Broth
2 cups water
1 pound butternut squash peeled and cubed
1 pound sweet potatoes peeled and cubed
1/2 tsp ground ginger
1/2 tsp salt
1/8 tsp allspice
1/8 tsp cinnamon
1/8 tsp nutmeg

If you prefer a chunkier version then puse the veggies instead of puree.
You can use leeks instead of onions (light and green parts only).

Heat olive oil in a large saucepan over medium heat.
Cook onions till soft and translucent.
Add Water and broth and remaining ingredients.
Bring to a boil.
Reduce heat, simmer and cover @ 30 minutes or until vegetables are tender.

Remove Vegetables with a slotted spoon and place in a food processor or blender and puree.
IMPORTANT : If using a blender, only fill half full or the heat could "POP" the lid.
Place puree into a smaller saucepan and heat @ 10 minutes before serving.


Serving Size: makes 6 servings - 1 cup each