Roasted Butternut Squash-Sweet Potato Soup with Herbed Sour Cream

Diane's Recipes

From American Bistro

Serves 6

When shopping for sweet potatoes, it is important to select the moist, reddish brown-skinned sweet potatoes (often labeled yams), rather than the drier, yellowish-skinned sweet potatoes which are decidedly less sweet.  Swirling in a dollop of herbed sour cream enhances the flavor and texture of this smooth, orange-colored soup without adding lots of fat.   

 

2 pounds moist (reddish brown-skinned) sweet potatoes (about 3 medium), peeled and cut into 1-inch pieces

1 small butternut squash (about 1 1/4 pounds), peeled and cut into 1-inch pieces

1 medium onion, quartered

1 tablespoon + 1 teaspoon finely chopped fresh thyme

1 tablespoon + 1 teaspoon finely chopped fresh sage

1 1/2 tablespoons olive oil

5 cups chicken stock

pinch of freshly grated nutmeg

salt and white pepper

 

1/2 cup sour cream

 

1. Preheat the oven to 425F.

 

2. In a large bowl, combine sweet potatoes, squash, onion, 1 tablespoon each of the thyme and sage.  Add olive oil and toss to coat.  Spoon mixture onto a baking sheet, spreading vegetables out to a single layer.

 

3. Roast vegetables about 35-40 minutes, stirring twice, until caramelized.

 

4. Remove baking sheet from oven and place half the vegetables in a food processor fitted with the metal blade.   Add 2 cups of chicken stock and process until smooth.  Place in a large saucepan and repeat with remaining vegetables and 2 cups of stock.

 

5. Add remaining 1 cup of stock, nutmeg, salt and pepper and bring to a simmer.  Taste for seasoning. 

 

6. In a small bowl, mix sour cream with remaining 1 teaspoon each of thyme and sage.  Add salt and white pepper and taste for seasoning.

 

7. When ready to serve, heat soup to just simmering and ladle into warm bowls.  Swirl a spoonful of herbed sour cream into each bowl and sprinkle with fresh thyme. 

 

Advance Preparation:   Can be prepared up to 1 day ahead through step 6, covered and refrigerated.  Reheat gently.  This soup also freezes well.  Adjust the seasonings when you reheat the frozen soup.

 

Keywords: butternut squash, sweet potato, soup

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