This was a favorite at my coffeehouse restaurant.
Golden Harvest Soup Serves 4-6
1 cup cooked squash
1/2 cup cooked pumpkin
1 cup cooked sweet potato or yams
1 large potato, boiled to soft
2 Tablespoons butter
2 teaspoons brown sugar
pinch of nutmeg
1 cup chicken broth with 1 chicken bouillon cube
2 cups Half and Half (add slowly to desired consistency)
--Puree squash, pumpkins, yams and potatoes with chicken broth in blender until smooth. Return to pan and add butter, brown sugar and nutmeg. Turn heat to medium low and slowly add Half and Half, stirring. Heat until soup begins to simmer; do not let it boil.