Sweet potato and butternut squash soup

Name: Sweet potato and butternut squash soup
Total time: 2400 s
Yield: 6 servings
Cuisine: American
Ingredients: 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

Taylor Topp Comacho @Tay68cancook

USA

An easy delicious soup that always impresses. Serve with sweet potato rolls for a full flavorful meal.

Taylor Topp Comacho @Tay68cancook

USA

An easy delicious soup that always impresses. Serve with sweet potato rolls for a full flavorful meal.

Saved

Ingredients

40 mins

6 servings

the soup
1 tbspolive oil
2 tspminced garlic
1/2 mediumonion / diced
2 mediumsized butternut squash/ peeled, seeded and cut into 2" cubes
2 mediumsweet potatoes / peeled and cut into 2" cubes
3 cupvegetable stock
1/2 tspground sage
1/2 tbspsalt
1 tspground white pepper
1/3 cupheavy cream
1 tbspsalted butter

Saved

Steps

40 mins

1

In large dutch oven, place oil in heated pan.
2

Saute onions and garlic until onion becomes translucent. ( just a few minutes )
3

Add in all other ingredients except for cream and bring to a soft boil. Then reduce to simmer.
4

Cook until squash and sweet potatoes are tender. About 20 minutes or so.
5

Transfer soup to a blender and add cream. Blend until smooth. Be very careful when blending hot liquids!
6

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.
7

Serve. Add a dollup if sour cream on top and for a beautiful presentation a few fried sage leaves.
8

****** For fried sage leaves just add sage leaves in hot oil and fry.****** super easy and very pretty