• 1 Tbsp olive oil
• 2 small onions - chopped
• 1 Tbsp fresh ginger - minced
• 1-2 lb butternut squash - peeled and diced
• 1-2 lb sweet potatoes - peeled and diced
• 3 medium sized potatoes (Yukon Gold, Russet, white) - peeled and diced
• 6 cups vegetable or chicken broth or water
• 1 tsp salt
• 1/2 tsp anise seed spice (optional)
• 3 Yukon gold potatoes - peeled and diced (optional)

1. Heat oil in heavy soup pot or Dutch oven. Add the onions and cook, stirring until tender, about 5 min. Add the ginger and stir together until fragrant, about 1 min.
2. Add the squash, sweet potatoes, potatoes and broth and bring to simmer. Add salt to taste, reduce heat, cover and simmer 45 min. until all the ingredients are thoroughly tender.
3. Allow the soup to cool slightly. In batches place in blender and thoroughly blend with top held down firmly with towel for insulation.
4. Return to pot and add salt, pepper and additional ginger to taste. If using optional anise seed add to pot
5. If using optional potatoes add to pot and cook for 20 min or until potatoes are tender.

Serves: 8      Total cook time: 50 min.
Source: NYT Recipes for Health Nov 20, 2008