yellow squash, peeled and cubed
potato, peeled and cubed
( or adjust to taste)
- Melt butter in large stock pot. Add onion and fry over medium heat until tender. Stir in salt, squash, carrots, potato, and vegetable stock. Bring to boil, then lower heat and cover. Cook for about 20 minutes, or until vegetables are tender.
- Remove from heat. In batches, add the cooked mixture to a blender and blend until smooth. Pour mixture back into stock pot and add sugar, cinnamon, and allspice. Cook over medium heat for another 2-3 minutes.