Sometimes, things that you don’t plan are the best ones.
I was planning to make my butternut squash soup, as the first course for my welcome dinner for the amazing Larry Massie, who came with his daughter, my niece Autumn, to spend the weekend with us.
I wanted to feed him with something different, then Venezuelan cuisine came to my mind.
But, guess what: because Larry is such a cool guy, we ended having four more people for dinner. So, I added sweet potato to the pot and, after I processed it, simmered it with some fresh sage, which we all know pairs perfectly with squash.
The result of this lucky improvisation is this beautiful, bright yellow, creamy soup with hints of sage. Sublime by itself, to make it more appealing, I served it with handmade goat cheese little pearls.
A total success, to honor Larry —who is a Vietnam veteran, a Michigan historian, the author of more than 25 books and a mesmerizing story teller—, from now on this soup will be called Larry’s Soup. I hope you like my recipe.
Butternut Squash and Sweet Potato Soup with Sage and Goat Cheese
Ingredients
- 3 Tbs. of unsalted butter
- 2 cups of leeks coarsely chopped the white part and some of the tender green
- 4 cups of butternut squash peeled and diced
- 2 cups of sweet potato peeled and diced
- 8 cups of water
- 2 sage sprigs
- Coarse sea salt
- Freshly ground white pepper
- 5 oz. 150 grs of goat cheese
Instructions
- In a stock pan over medium heat, melt the butter and sauté the leaks until they are soft, about 6-7 minutes.
- Add the butternut squash and the sweet potato and cook, stirring, 5 more minutes.
- Add the water and cook for 25 minutes, until the squash and sweet potatoes are soft.
- Turn off the heat.
- With an immerse blender, blend all the ingredients until creamy.
- Turn off the blender and add the sage and simmer, covered, for 20 minutes.
- Season with salt and pepper.
- Discard the sage.
- With your hands, make goat cheese pearls.
- Garnish with the cheese and fresh sage sprigs.
Did you make this recipe?
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I love sweet potato but I’ve never cook in soup… I need to change it! ahaha thanks for sharing your recipe
I love butternut squash soup. I’ll try it!
I love the combination you made with this butternut squash and sweet potato soup. The goat cheese pearls are just divine!
That soup is delicious!
Don’t you just love this season? Pumpkins everywhere! And this pumpkin soup is not the exception. The only thing is that with this type of soups I’m really considering buying an immersion blender.
You should get one. It makes my life easier!
Enri no dejas de sorprenderme con lo ingeniosa que eres en la cocina. Esta combinación está fabulosa butternut squash que nosotros llamamos auyama y la sweet potato, mi adorada batata. Sin dejar de mencionar el sabor y aroma de la salvia. Por cierto, en Italia probé las hojas de salvia las pasaban por una ‘pastella’, mezcla como de crepé y luego las freian, así como una tempura. Una delicia!!!!!.
Lo tengo dicho> eres mi soulmate culinaria Melba!
Any veggie soup is a hit at my house. I’ll try it for sure.
Yesssssss!
Awesome!!. I love the combination of sweet potato and goat cheese. Thanks for this recipe!
Goast cheese is a must. I love it with a lot of different soups. Thanks for visiting!