Butternut Squash and Sweet Potato Soup with Sage and Goat Cheese
Silky, creamy delicious butternut and sweet potato soup, infused with fresh sage and completed with fresh goat cheese!
Servings: 8
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.