1 small onion, diced
1 1/2 medium carrots, diced small
2 oz. (4 tbsp) butter
1/8 teaspoon mace
1/8 teaspoon ginger
1 bay leaf
white pepper, to taste
salt, to taste
1 1/2 pounds butternut squash, peeled, chopped into 1 inch cubes
1/2 pounds sweet potatoes, peeled, chopped into 1 inch cubes
3 pints (6 cups) chicken broth, low fat & low sodium
Vegan Option: use olive oil in place of butter and vegetable broth in place of chicken broth.
Melt butter in heavy soup pot. Add onions, carrots and a pinch of salt. Sauté onion mixture until soft but not brown (about 4-5 minutes). Add mace, ginger, bay leaf, white pepper, salt and cook for 3 additional minutes. Add squash, sweet potatoes and broth. Simmer for 30-45 minutes until tender. Remove from heat and let cool for awhile. Puree in small batches using hand blender or food processor. Serve warm and garnish with nutmeg sprinkles (optional).