Ingredients
4 large yams
2 carrots
1 package mashed butternut squash
1 package mashed turnips
2 leeks, washed carefully
1 yellow onion chopped
6 cloves of garlic
fresh ginger to taste
salt and pepper
fresh rosemary to taste
2 sticks of celery sliced paper thin
Powdered vegetarian bouillion about 1/4 cup
pepitas and sour cream (optional) for garnish
Preparation
Scrub the yams and cover with cold water in a soup pot with peeled carrots. Boil gently until fork tender. Remove the skins from the yams and return to the pot. Add remaining ingredients except rosemary and celery, and continue to simmer until all vegetables are tender. Transfer the vegetables in batches to a food processor and puree. Return to pot and add rosemary and celery, and enough water so the soup is very thick but not pasty. Correct seasonings and heat very hot. Serve with a dollop of sour cream sprinkled with pepitas for a hearty main dish/soup. Enjoy!
