1 butternut squash
1 sweet potato
1 tbsp minced garlic
½ cup brown sugar
1 cup half & half (fat free)
½ cup (1 stick) butter or margarine
1 ½ tsp salt or salt substitute
2 tsp ground ginger
1 tsp ground sage
1 cup flour
Cut the butternut squash, sweet potato and carrots into small pieces. Put them, the garlic and 1 tsp salt in a sauce pan with just enough water to cover them and cook until they are soft. Remove from heat and mash coarsely with a potato masher. Return to heat and add the milk, butter, brown sugar and 1 tsp ginger. Bring the soup to a simmer.
Meanwhile, in a small mixing bowl combine the flour, ½ tsp salt, 1 tsp ginger, sage and just enough water to make dough. Shape the dough into little (about ½ inch) dumplings. Add the dumplings to the soup and simmer 10 minutes until the dumplings are cooked through. If necessary add enough water or milk to keep the soup “soupy”.
Alternatively, since the milk tends to make things stick, cook the dumplings separately in a little boiling water and then add them to the soup, including the water in which they cooked. If you are in a hurry or if you don’t feel like making the dumplings, use orzo pasta.