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Roasted Butternut Squash-Sweet Potato Soup with Herbed Sour Cream

Source: American Bistro
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  55 Minutes
  Serves 6
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
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.


Roast the vegetables, stirring twice, for 35 to 40 minutes, or until caramelized. Use long oven mitts to protect your hands while stirring.


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.


TO MAKE HERBED SOUR CREAM: In a small bowl, stir together all the ingredients. Taste for seasoning.


To serve, ladle the soup into bowls. Swirl a spoonful of the Herbed Sour Cream into each bowl and sprinkle with thyme. Serve immediately.


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.


Recipe reprinted by permission of Chronicle. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 307
Fat. Total: 8g
Fiber: 8g
Carbohydrates, Total: 51g
Sodium: 176mg
% Cal. from Fat: 23%
Cholesterol: 9mg
Protein: 9g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Amy Reviewed: 01/27/2010
Amazing Flavor, Healthy and Easy to Make!
This recipe is simple to make and delicious due to the flavors brought out by roasting the vegetables. Simply roast the squash and sweet potatoes in the oven. I put the roasted vegetables directly in a soup pot with chicken broth and pureed the soup with a hand blender. I bought my fresh squash peeled & cubed to save time. Very healthy and hearty... great wintertime soup!
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