Randi'S Savory Butternut Soup

• Extra Virgin Olive Oil
• Fresh Black Pepper
• Sea Salt (I used Porcini Mushroom Sea Salt in the batch I made.)
• Herbs de Provence seasoning
• Fresh Sage (1 package, or 1 small bundle/handful)
• Approx. 1/2 cup Chicken Stock, if you have it.
• Chicken Broth (enough to cover everything in the stock pot)
• 1 Large Yellow Onion
• 3-4 cloves of Garlic
• 2-3 Large Shallots
• 1 Large Red Jalapeno
• 1 Large Butternut Squash
• 2 Small Sweet Potatoes
• Roasted Pepper Sour Cream
• Ingredients:
• About 16oz Sour Cream
• 2-3 Roasted Peppers (Poblano for more mild heat, Jalapeno for more pronounced heat)
• Instructions:
• Smash/crush roasted peppers, and mix into sour cream container.
• Refrigerate until serving time, so flavors can merry.

1. VERY CAREFULLY, peel and cube butternut squash. Dice onion, shallots, and jalapeno. Mince Garlic. Cube sweet potatoes.
2. In a large stock pot, sautee onions, shallots, garlic and jalapeno in olive oil (& 1/2 cup Chicken Stock, if you have it) until cooked through. Add the squash, sweet potatoes, and seasonings, then the Chicken Broth.
3. Bring to a boil, then cover and reduce heat. Allow to simmer for approximately 45 minutes, or until everything is mashably- tender, stirring occasionally.
4. Mash partially by hand, then use your handheld mixer to blend further, until desired consistency is acquired. (I left mine with a bit of texture, rather than completely pureeing it.)
5. Allow to simmer uncovered for an additional 10 minutes, and it's ready to eat!
6. Serve with a generous dollop of Roasted Pepper Sour Cream, and Enjoy! (Note: Some roasted pumpkin seeds would add a nice crunch to this, if you want to add a little something more.)

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Taken from www.epicurious.com/recipes/member/views/randis-savory-butternut-soup-53080891 (may not work)