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Active Time: 15 Minutes
Total Time: 55 Minutes
Yield: Serves 6
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| In this recipe, 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 far less sweet. Swirling in a dollop of herb-laced sour cream enhances the flavor and texture of this smooth orange soup without adding lots of fat. |
RECIPE INGREDIENTS
| 2 pounds reddish brown-skinned sweet potatoes (about 3 medium), peeled and cut into 1-inch pieces (see recipe introduction) |
| 1 small butternut squash, about 1 1/4 pounds, halved, seeded, peeled, and cut into 1-inch pieces |
| 1 onion, quartered |
| 1 tablespoon finely chopped fresh thyme |
| 1 tablespoon finely chopped fresh sage |
| 1 1/2 tablespoon olive oil |
| 5 cups chicken stock |
| Pinch of freshly grated nutmeg |
| salt and white pepper |
| For Herbed Sour Cream: |
| 1/2 cup sour cream |
| 1 teaspoon finely chopped fresh thyme |
| 1 tablespoon finely chopped fresh sage |
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DIRECTIONS
Preheat the oven to 425 degrees F. In a large bowl, combine the sweet potatoes, squash, onion, thyme, and sage. Add the olive oil and toss to coat all the vegetables evenly with the oil. Spoon the mixture onto a large baking sheet, spreading out the vegetables in a single layer.
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Roast the vegetables, stirring twice, for 35 to 40 minutes, or until caramelized. Use long oven mitts to protect your hands while stirring.
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Remove from the oven and place half of the vegetables in a food processor fitted with a metal blade. Add 2 cups of the chicken stock and process until smooth. Place in a large saucepan and repeat with remaining vegetables and 2 cups of the stock.
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TO MAKE HERBED SOUR CREAM: In a small bowl, stir together all the ingredients. Taste for seasoning.
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To serve, ladle the soup into bowls. Swirl a spoonful of the Herbed Sour Cream into each bowl and sprinkle with thyme. Serve immediately.
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NOTES: Can be prepared up to 1 day ahead through step 6, covered, and refrigerated. Reheat gently. This soup also freezes well for up to 1 month. Adjust the seasonings when you reheat the frozen soup.
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Recipe reprinted by permission of Chronicle. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 6
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| Carbohydrates, Total: |
51g |
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