INGREDIENTS
1
medium butternut squash
2
medium gold potatoes
1/2
medium yellow onion
2 tbsp
butter
2
garlic cloves
About 2-3 cups of vegetable stock (just enough to cover the veggies)
Salt (fresh cracked pepper)
1/4 tsp
paprika
1
small bay leaf
2 tbsp
heavy cream
1/2 cup
mild cheddar cheese
Topping: Sour cream (chives and croutons for garnish)