Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lg Onion, diced And half of a cinnamon
1 bn Celery, diced -stick)
6 Carrots, diced or sliced 6 c Diced red potatoes
1 sm Acorn squash, peeled and 2 Sweet potaotes, peeled and
-diced -diced
1 sm Butternut sguash, peeled and 4 Parsnips, peeled and sliced
-diced 2 Red bell peppers, diced
Bouquet garni (2 bay leaves, 3 c Cream, approximately
-1/2 teaspoon thyme, Freshly grated nutmeg

In a large pot, simmer the first 6 ingredients (including bouquet
garni) in 1 quart of water until the squash is almost tender. Add
the next 4 ingredients and simmer until the potatoes are almost
tender. Add enough cream to achieve the desired consistency. Heat
through. Grate nutmeg over each serving.

[COLUMBIA MAGAZINE; Winter 1990]

Posted by Fred Peters.

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