Ingredients
| Quantity | Ingredients |
|---|---|
| 1 1/2 tsp | olive oil |
| 1 cup | chopped onion |
| 4 cups | peeled and cubed butternut squash |
| 1 medium | sweet potato (8 oz), peeled and cubed |
| 1 cup | corn kernels, fresh or frozen |
| 2 tbsp | minced fresh ginger |
| 1 1/2 tsp | light brown sugar |
| 1 tsp | ground coriander |
| 1/2 tsp | salt |
| 1/4 tsp | pepper |
| 3 cups | water |
Directions
1. In a large saucepan, heat oil over medium-high heat. Add onion and cook, stirring, until it begins to brown, about 3 to 5 minutes. 2. Add squash, sweet potato, corn, ginger, brown sugar, coriander, salt, pepper, and 3 cups water; bring to a boil. Reduce heat to low, cover, and simmer until squash is tender, about 15 to 20 minutes. 3. With slotted spoon, transfer solids to food processor or blender and process to a smooth pur�e. Return pur�e to saucepan and stir to blend with liquid remaining in pan. Serve hot.
Source: www.wholehealthmd.com