butternut and sweet potato bisque

This soup has been a fall staple for us for the last few years. It is so good! It freezes well, so buy a big butternut squash and make a double batch. I need Mark to use his muscles to cut the squash, but other than that it's super easy to make. [And make it with these brussels sprouts! They are addictive!]

Here's the recipe:
1.5 t. olive oil
1 c. chopped onion
4 c. peeled and cubed butternut squash
1 med. sweet potato, peeled and cubed
1 c. corn kernels (may be frozen)
2 T. minced ginger
1.5 t. light brown sugar
1 t. coriander
1/2 t. salt
1/4 t. pepper
1. Heat oil over med. high heat. Saute onion 3-5 mins., until it begins to brown.
2. Add all ingredients, plus 3 c. water and bring to a boil.
3. Reduce heat to low, cover, and simmer until squash is tender (15-20 mins.)
4. With slotted spoon, transfer solids to blender and process to a smooth puree. Return puree to saucepan and stir to blend with liquid remaining in pan.

And, we just discovered these rolls and love them! They only have 5 ingredients...none of the funny stuff.