Butternut Squash, Sweet Potato & Carrot Sage Soup

One of our dinner guests was on a very strict diet, eliminating many normally-essential ingredients, such as garlic, soy, dairy, gluten...the list is long.  His family has apparently been consuming ample potatoes and fish.  The following delicious (and wonderfully orange) recipe supported our friend's limited diet.

Ingredients:
1 large or 2 small butternut squash, peeled, seeded and cubed
2 sweet potatoes, peeled and cubed
4 carrots, washed and sliced into 1/2" chunks
4 C water (vegetable broth preferred)
2 Tbsp olive oil
4 Tbsp dried sage
Salt and Pepper, to taste

Optional Garnish:
Plain yogurt
Baked croutons
Orange zest
Fresh lemon juice
Red pepper flakes
Green onions, chopped

Directions:

• Combine butternut squash, sweet potatoes, carrots and olive oil in a Dutch oven.  Heat on medium-high, stirring every few minutes to bring cooked  vegetables to the surface, until vegetables are tender around the outside.  Turn heat to medium.  Add 2 C water and continue to cook for 7-10 mins or until vegetables are tender all the way through.
• Process vegetables in blender, slowly adding the remaining 2 C water.  Replace to pot.
• Continue to heat soup on low, stirring occasionally.  Add dried sage, salt and pepper.  Adjust seasoning, as needed.
• Serve, and garnish with yogurt, croutons, orange zest, lemon juice, red pepper flakes, and green onions.
• Enjoy!