Many Hands House makes this every year at Yule alongside Garbanzo loaf. Take your time cooking this, it's sooooo worth it.
1 butternut squash (peeled, de-seeded, diced)
1 large sweet potato (peeled, diced)
2 cups vegetable broth
1 cinnamon stick
1 1/2 cups water
2 medium onions
1/2 stick (4 Tbsp) butter *
3 red bartlett pears (peeled, de-seeded, diced)
1/3 cup white wine
1/2 pint heavy whipping cream *
Heat vegetable broth, water, and cinnamon stick to boil.Add squash and sweet potatoes and cook until soft.
Heat butter in a separate pot, caramelize onions and add pears. Heat for 10 minutes, then add wine. Cover and cook 10 more minutes until pears are soft.
Mix pear/onions into squash/sweet potatoes. Remove cinnamon stick. Blend until pureed. (A submersible blender is great for this, but a blender will do.)
Add cream, salt and pepper to taste.
*Veganize it: Use Earth Balance spread for the butter and soy or almond milk for the cream.
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