by Kathy Hamman Miller
Ingredients:
One large Butternut squash sliced lengthwise, seeds removed
Four medium sized whole sweet potatoes
Two medium sized yellow onions
Two cups chicken broth
One teaspoon smoked paprika
One teaspoon of your favorite seasoning spice
Sour cream for topping – optional
Directions:
Preheat oven to 400 degrees and line an 18 x13 baking sheet tray with parchment paper. Rinse the outsides of the whole sweet potatoes and squash with water to clean and set aside.
Peel the outside unusable layer of the onions off to get to the good stuff, cut in 1/2. Cut the squash lengthwise in half and remove seeds.
Place all veggies on baking tray making sure you put the squash seedless sides down and bake for one hour until when you poke with a fork, they are soft and done. Remove from oven and let cool for about an hour, the outside skins will be easier to peel off at this point.
Place the peeled veggies in a large stock pot. Mush the veggies up however you’d like, I used a potato masher as we like it not as smooth. Add the chicken stock and seasonings of choice, stirring over low heat. It’s delicious served with a dollop of sour cream. Enjoy!
