2 Tbsp olive oil
1 butternut squash, peeled and cubed
1 orange-flesh yam or sweet potato, peeled and cubed
1 carrot, peeled and cubed
1 medium onion, peeled and cut into large chunks
2 tsp ground cumin
4 cups chicken broth or water
Juice of half a lemon
1 Tbsp honey or agave nectar
1 large pinch of urfa pepper
1 large pinch of kosher salt
Fresh black pepper, to taste
Place oil, squash, yam or sweet potato, carrot and onion into the soup pot. Cook, stirring frequently, over medium heat for 5 minutes or until the onions are translucent. Add the cumin, and cook for 2 minutes. Add chicken broth or water. Bring to a boil; then reduce the heat to low and cook, covered, for 20 minutes or until the squash and sweet potato are soft when pierced with a knife.
Remove the vegetables with a slotted spoon and place in a blender or food processor. Puree the vegetables, then return them to the liquid in the pot. Add lemon juice, honey, urfa pepper and salt. Simmer for 5 minutes to allow the flavors to blend. Taste, and balance seasoning as needed with more lemon, more honey, more salt and black pepper. Serve hot.