1 small onion, diced small
2 carrots, diced small
2 oz butter
1/8 tsp mace
1/8 tsp ginger
1 bay leaf
white pepper, as needed
salt, as needed
1 1/2 pounds butternut squash, peeled, chopped into 1″ cubes
1/2 pound sweet potato, peeled, chopped into 1″ cubes
3 pints chicken broth

Heat a heavy pot and melt butter. Add the onions and a pinch of salt. Cook slowly until soft – about 8 minutes. Do not brown. Add mace, ginger, bay leaf, white pepper and salt, cook 3 more minutes.

Add sweet potatoes, squash & chicken broth. Simmer for 30 minutes until tender. Remove from heat and let cool for a while. Puree in small batches using a blender or food processor. Adjust seasoning and serve hot.

Serves 6-8

This recipe was contributed by Gail from the Radiant Recovery Community Forum. From the BJ’s Wholesale Club Newsletter, Courtesy of Gary Mitchell, Executive Chef and VP of culinary operations, Back Bay Restaurant, Boston, Mass.