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