Butternut Squash Sweet Potato and Sage Soup


This quick and easy soup is hearty and delicious. It was a real crowd pleasure at my Thanksgiving table. This recipe feeds four. Here is all you need and how to make it:

Ingredients:

1 package of pre-cut butternut squash

1 extra large or 2 medium sweet potatoes (substitute yams if you cannot get sweet potatoes) peeled and diced into large cubes to match the size of the cut squash

1 large shallot sliced

1 large clove garlic minced

3 tablespoon extra virgin olive oil

2 tablespoons of unsalted butter

10 large sage leaves (cut into little ribbons--chiffonade style) leaving one leaf whole

1 carton low sodium chicken stock

1 cup water (optional)

salt and pepper to taste (white pepper works best)

How to make it:

Preheat your oven to 350 degrees.

In a large mixing bowl add the cut up squash and potatoes add 2 tablespoon of olive oil and mix until everything is well coated with the oil. Place the mixture on a sheet pan that you have covered with foil (for easy clean up) and roast for 30-minutes.

Remove from the oven and in a 3 1/2 quart add the butter, olive oil and allow to heat then add the shallot the garlic and the one whole sage leaf. Stir until the shallots are just tender and the mixture is perfumed with the sage.

Add the roasted squash and potatoes. Stir and add the chicken stock. Allow to come to a boil and hold at a boil for two minutes. Reduce the heat to low/simmer and add the ribbon cut sage leaves. Simmer for 30 minutes.

Add salt and pepper to taste.

Using an immersion blender, blend until completely smooth and creamy. Use a blender if you do not have an immersion blender. CAUTION: Never put hot soup in a regular blender allow the soup to cool completely before using the blender. The best way is to take the roasted pieces, the cooked shallot and garlic and sage leave put them in the blender then put the chicken stock in and blend completely. Then put the blended mixture into the pot and bring to a boil.

The soup with be thick so, if you want a thinner soup add the optional water to thin it out.

This soup freezes nicely so you can make this in advance and just thaw and reheat.

Enjoy!

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