Nothing is more comforting than a bowl of hot soup. Today's recipe is perfect for our Thanksgiving dinner not only because it's very rich, but because it summarizes, in a dish, the colors and flavors of the season.
It's also super easy to make and includes only five ingredients. Best of all: You can cook it in advance for a hassle-free Thanksgiving Day. Below I share my recipe.
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Butternut Squash and Sweet Potato Soup with Sage
Makes 8 servings
__Ingredients
__3 Tbs. of unsalted butter
6 leaks coarsely chopped (the white part and some of the tender green)
3 pounds of butternut squash peeled and diced
1 pound of sweet potato peeled and diced
2 quarts of water
2 sage sprigs
Coarse sea salt
Freshly ground white pepper
Preparation
1. In a stock pan over medium heat, melt the butter and sauté the leaks until they are soft, about 6-7 minutes.
2. Add the butternut squash and the sweet potato and cook, stirring, 5 more minutes.
3. Add the water and cook for 25 minutes, until the squash and sweet potatoes are soft. Turn off the heat.
4. With a hand-held blender, blend all the ingredients until creamy. Turn off the blender. Add the sage and simmer, covered, for 20 minutes.
5. Season with salt and pepper. Discard the sage.
6. You can serve this soup with some goat cheese.
For more of my recipes, visit my cooking blog.
Image via Enriqueta Lemoine
