Recipe Courtesy of Chef Matthew Zubrod, DishAspen

2 tablespoons premium butter
2 teaspoons brown sugar, honey or maple syrup
3 each butternut squash, peeled, seeded and rough chopped
3 each sweet potatoes, peeled and rough chopped
1 yellow onion, rough chop
1 teaspoon fresh thyme, chopped
1 fresh bay leaf
1 quart vegetable broth
Salt, cayenne pepper and cinnamon to taste

In a sauté pan sweat squash, potatoes and onions in butter and brown sugar until translucent and then add thyme and bay leaf. Add broth and simmer for ½ hour. Remove bay leaf and puree in blender, seasoning to taste. Allow to cool and serve with crème fraîche or seafood. Serves 12.