Sweet potato and butternut squash soup

  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)

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