Butternut Squash and Sweet Potato Soup

Make a day or two or even three days ahead...it tastes even better.

1 tbsp butter
2 tbsp olive oil
1 large onion, peeled and diced
1 tsp ground cumin
1/4 tsp ground coriander
1 medium to large butternut squash, peeled, seeded and cubed
2 medium sweet potatoes, peeled and cubed
6 cups chicken or vegetable broth (Swanson's makes a good vegie broth)
1.2 cup heavy cream
salt and pepper to taste
small pinch of cayenne pepper
large pinch of nutmeg

Melt butter with the oil in a large heavy casserole over medium heat.
Add the onion and cook until soft but not brown.
Add the cumin and coriander and stir for 1 minute.
Add the squash, sweet potatoes and broth and bring to a boil.
Reduce head and simmer for half an hour or until the cubes are soft.
Process through blender or food processor in bathces.
Add salt and pepper to taste.
Add cayenne and nutmeg to taste.
Stir in cream.
Makes 4 to 5 servings or more depending on size of serving.