Squash and Sweet Potato Soup

A rustic and delicious way to celebrate cold weather. This also, perhaps ironically, freezes really well. So it’s always there for when you need a hot meal on a cold day.

ingredients

1 tablespoon olive oil
1 small yellow onion, chopped
1 celery rib, chopped
2 medium-sized sweet potatoes, peeled and diced
1 small butternut squash, peeled, seeded, and thinly sliced
4 cups vegetable stock
1 teaspoon dried thyme
1/2 teaspoon dried sage
salt and freshly-ground black pepper

directions

1
Heat the oil in a large skillet over medium heat. Add the onion and celery and cook until softened, about 5 minutes.
2
Transfer ingredients to a large soup pot, bring to a boil, then reduce heat to low and cook, covered, for 1 hour.
3
Using an immersion blender, blend until mashed up and chunky but not puréed (no one likes baby food). Or, working in batches, puree the soup in a blender or food processor,
4
Taste to adjust the seasonings and serve hot, with a dollop of sour cream if you’d like.

Source: Joshua Foust