Autumn Harvest Soup

Today it is most definitely soup weather. This is one of my very favorite soups. Ingredient amounts are approximate as I don't usually measure when I cook.

1 large butternut squash (or any kind of orange-fleshed winter squash or pumpkin will work)
1 medium sized red onion, chopped
1/2 cup of chopped celery
1 large garnet yam
1 carrot, chopped
2-3 cans or one carton of vegtable broth (chicken broth works too)
1 Tablespoon mole base
salt & pepper
1-2 cups milk or almond milk
1/2-3/4 cup brown sugar
1 Tablespoon butter

preheat oven to 350. Cut and seed the squash and roast along with the yam for an hour or so till yam is tender and oozing it's carmely goodness and squash is tender and well cooked. Depending on the squash this can take more than an hour. This step gives the soup a really rich flavor. Scoop squash out of shell and remove peel from yam and set aside. In a large pot sautee the chopped onion, carrot and celery in the butter over medium heat till onion is carmelized. Add broth and squash, yam and mole base and bring to a boil. Reduce heat and simmer for 15-20 minutes. Use a hand blender to puree till mostly smooth. Mixture should be thick. Add brown sugar, salt & pepper. (adjust these quntities to your liking) Then add milk or almond milk till desired consistancy is reached and heat through. I like to serve this soup with a dollop of sour cream and some tosted pumkin seeds on top.