Root Veggie Puree

• 1 tablespoon canola oil
• 1 small onion, chopped
• 1 pound butternut squash, peeled and diced
• 1 pound sweet potatoes, peeled and diced
• 1 medium-size Yukon gold or russet potato, peeled and diced
• 6 cups chicken stock, or vegetable stock
• Salt to taste

1. 1. Heat the oil in a heavy soup pot or Dutch oven over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the ginger and stir together until fragrant, about 1 minute. Add the squash, sweet potatoes, regular potato, and water or stock, and bring to a simmer. Add salt to taste, reduce the heat, cover and simmer 45 minutes, or until all of the ingredients are thoroughly tender.
2. 2. Using an immersion blender, puree the soup or use a regular blender, working in batches. Return to the pot and stir with a whisk to even out the texture. Heat through, adjust salt and add pepper to taste.
3. Yield: Serves 6

canola oil, onion, butternut squash, sweet potatoes, gold, chicken stock, salt

Taken from www.epicurious.com/recipes/member/views/root-veggie-puree-50016045 (may not work)