Butternut Squash Soup

My first soup for the year.  Butternut Squash Soup.  This is a spicy soup, however the sweet potato adds a nice contrast to the taste.  I didn't have sprigs of thyme so I used powdered thyme instead.  Obviously I will have to visit more multi-cultural stores for unique seasonings.

Ingredients

• 3 tablespoons butter (25 ml)
• 1 tablespoon olive oil (15 ml)
• 2 large shallots, chopped
• 2 green onions, chopped
• 2 carrot, chopped
• 2 stalks celery, chopped
• 2 cloves garlic, chopped
• 2 bay leaves
• 3 sprigs fresh thyme
• 1/8 teaspoon ground allspice
• fresh scotch bonnet chile or chipotle chile
• 5 cups of water
• Salt and freshly cracked black pepper to taste
• 1 pound Butternut squash ( about 4 cups chopped )
• 1 cup sweet potato
• 1 1/2 pack GRACE Cock Flavored Soup
• juice of ½ lime
• 1/2 cup coconut milk, optional ( 125 ml)

Directions

1. In a large pot, heat butter and olive oil on medium high. Add shallots, green onions, carrot, celery and garlic and sauté until soft and just golden.
2. Add remaining ingredients, except lime and cream. Bring to a boil. Cover and reduce heat to low. Simmer, covered for about 45 minutes or until squash and yam is tender.
3. Season the soup with salt and pepper. Return to medium heat and bring to boil.
4. Add the Grace Cock Soup, lime and coconut milk and simmer for a few minutes, just to develop flavour.