Roasted Butternut Squash-Sweet Potato Soup with Herbed Sour Cream

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.

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

1
1. Preheat the oven to 425 degrees F.
2
2. 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.
3
3. Roast the vegetables, stirring twice, for 35 to 40 minutes, or until caramelized. Use long oven mitts to protect your hands while stirring.
4
4. 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.
5
TO MAKE HERBED SOUR CREAM: In a small bowl, stir together all the ingredients. Taste for seasoning.
6
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.

Source: Lida