Sweet potato and butternut squash soup

• 1 tbsp olive oil
• 2 tsp minced garlic
• 1/2 medium onion / diced
• 2 medium sized butternut squash/ peeled, seeded and cut into 2" cubes
• 2 medium sweet potatoes / peeled and cut into 2" cubes
• 3 cup vegetable stock
• 1/2 tsp ground sage
• 1/2 tbsp salt
• 1 tsp ground white pepper
• 1/3 cup heavy cream
• 1 tbsp salted butter

1. In large dutch oven, place oil in heated pan.
2. Saute onions and garlic until onion becomes translucent.
3. ( just a few minutes )
4. Add in all other ingredients except for cream and bring to a soft boil.
5. Then reduce to simmer.
6. Cook until squash and sweet potatoes are tender.
7. About 20 minutes or so.
8. Transfer soup to a blender and add cream.
9. Blend until smooth.
10. Be very careful when blending hot liquids!
11. Return soup to pot and heat again a minute or so more.
12. Check now for any need for added salt or pepper.
13. ( to your liking ) Add in butter and stir in until melted.
14. Serve.
15. Add a dollup if sour cream on top and for a beautiful presentation a few fried sage leaves.
16. ****** For fried sage leaves just add sage leaves in hot oil and fry.
17. ****** super easy and very pretty

olive oil, garlic, onion, butternut, sweet potatoes, vegetable stock, ground sage, salt, ground white pepper, heavy cream, butter

Taken from cookpad.com/us/recipes/341898-sweet-potato-and-butternut-squash-soup (may not work)