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Butternut Soup
1 cup chopped onion
1 celery stalk, chopped
1 bay leaf
½ teaspoon ground ginger
½ teaspoon ground turmeric
¼ teaspoon ground cinnamon
1 butternut squash (2 ½ pounds) peeled and cubed
1 large sweet potato peeled and cubed
4.5 cups vegetable broth
Add all ingredients in large pan and bring to boil. Cover and reduce heat to medium and let simmer for 15-20 minutes or until veggies are tender. Take off heat and cool slightly and take out bay leaf and discard. Puree everything in batches in blender.
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