Southwestern Squash Soup

• 1 cup chopped onion
• 2 tablespoons butter
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1-1/2 cups mashed sweet potatoes
• 2-1/2 cups mashed cooked butternut squash
• 1 can (49-1/2 ounces) chicken broth
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup half-and-half cream
• Cayenne pepper to taste, optional
• Ground nutmeg and sprigs of fresh cilantro, optional

1. In a large saucepan, saute onion in butter until tender. Add cumin and coriander; toss to coat. Add sweet potatoes, squash, broth, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Cool slightly. puree in small batches in a blender until smooth; return all to the pan. Add cream; heat through. If desired, season with cayenne pepper and garnish with nutmeg and cilantro.

onion, butter, ground cumin, ground coriander, mashed sweet potatoes, mashed cooked butternut squash, chicken broth, salt, pepper, cream, cayenne pepper, ground nutmeg

Taken from www.tasteofhome.com/recipes/southwestern-squash-soup/ (may not work)