Super Sweet Butternut Squash Bisque

Every year, I welcome autumn with a warm bowl of butternut squash bisque.  I have not yet made it this fall; however, my sister, Erin has requested the recipe... so here it is.  Erin, I hope you and Michael enjoy it!!!  Syd and Pickle too!

Ingredients:

• One butternut squash- peeled, seeded, and cubed
• 1 sweet potato- cubed
• 2 carrots
• 3 cloves of garlic
• 1 small onion
• 2 14 oz cans of chicken broth
• 28 oz of water
• 1/2 pint of cream
• 1 tsp of cinnamon
• 1 tbls of brown sugar
• season with salt and pepper

1. In a pan, saute the onion and garlic in the butter until soft, then add them to the pot. 
2. In a large pot, add the squash, stock, water, carrots, and sweet potato.  Bring to a boil and simmer for about 30-40 minutes... until the squash, carrots and potato are soft when poke with a fork.
3. Add sugar and cinnamon 
4. In a food processor, blend the soup until smooth.
5. Return to the pot to reheat and to add cream.
6. Salt and pepper to taste.
Bon appetit!!!