Ingredients:
2 Cups Yams
2 Cups Butternut Squash (cubed)
1/4 Cup Diced Sweet Onion
2 Cloves of Garlic
1 Cup Red Wine
3 Cups Chicken Stock
2 Teaspoons Salt
2 Tablespoons Applesauce
2 Tablespoons Pumpkin Butter
1/2 Teaspoon Sage
3 Tablespoons Heavy Cream
2 Tablespoons Brown Sugar
Directions:
1. Combine all of the above ingredients in a large Soup Pan.
2. Bring to a boil over medium heat, and let boil for 15 minutes to soften the Squash.
3. Using a Hand Blender, Puree the soup.
4. Let simmer over low heat for at least an hour, and serve with crunchy bread
Makes 10-12 servings