2 - 3 medium-size butternut squash
1 small onion
Salt
White pepper
2 medium-size sweet potatoes, peeled
12 tablespoons sweet butter
125 ml cream
Pinch of nutmeg
Method: Preheat oven to 275°F. Cautiously peel the squashes' tough skin with a paring knife. Halve and scoop out the seeds and pulp. Cut the vegetables into large cubes. Boil in salted water for 25 minutes or until tender. If possible, steaming is preferable. Drain and dry out on a pan in oven for 10 minutes. Puree in food processor. Add remaining ingredients. Serve hot. Serves 4