Fall Harvest Soup with Sage and White Pepper

1 Butternut Squash, peeled and diced
1 large Sweet Potatoes, peeled and diced
1 cup of Carrots, peeled and sliced

I finally admitted that I don't actually like Butternut squash, it's the carrots and sweet potatoes I'm after.  This is one of those soups where you could use all carrots if that's what you wanted.

4 Tablespoons of Butter or Chicken Fat
1 large Leek, washed thoroughly and chopped
1/2 large white or yellow onion, diced
1 Granny Smith apple, diced (skin on if organic)
4 cups (1 quart) Chicken Broth, Gluten and MSG Free (watch out for "yeast" and "hydrolyzed protein" ingredients)
1 teaspoon ground sage
1 teaspoon ground white pepper
1 to 2 teaspoons of salt, depending on how salty your broth is
1/2 cup of all-natural Sour Cream, or if you can find it-Creme Fraiche.

Melt butter or Chicken fat in a large soup pot over medium-high heat. Saute leeks, onions, and apple, adding ingredients separately every few minutes in the order listed. Saute until just turning brown.  Add the broth.  Peel, seed, and chunk Butternut, peel and chunk Sweet Potato, and peel and slice carrots into the broth.  Add seasonings and bring to a boil, then reduce to a low simmer, lid on, till squash and potatoes and carrots are tender (about 20 Minutes). Be careful, ingredients are boiling hot. Transfer back to the stock pot.

Using an Immersion blender, and the lid as a shield, puree the soup. 

Serve hot with a dollop of sour cream or creme fraiche.  Serves 8 as a starter, 4 as a meal. 

Very good with brown rice, sausage crumbles, and cooked kale.