Sweet Potato and Butternut Squash Soup

Today was one of those days that soup just had to be on the menu. I am in love with butternut squash this year.

Sweet Potato and Butternut Squash Soup Recipe
1 medium butternut squash, peeled, cored and chopped into chunks
2 sweet potatoes, peeled and chopped into chunks
1 bay leaf, or 1 tsp crushed bay leaves
1/2 onion, sliced
2 cloves of garlic, crushed and minced
1 tablespoon olive oil

In a dutch oven or large saucepan, combine garlic,  onion, and olive oil over medium heat until tender. Add squash, potatoes, and bay leaves and allow to remain on medium heat for 30 minutes or until squash and potatoes are tender. Using a blender or immersion blender, puree contents of the dutch oven (I added about 2 tablespoons of milk to make it smoother).

Serve with a salad and grilled cheese. Garnish with dry dill and sour cream. Salt and pepper to taste.