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Sopa de calabaza y batata - SAVOIR FAIRE by enrilemoine
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5 from 7 votes

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!
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Soups
Cuisine: American
Keyword: Butternut Squash and sweet potato soup, Butternut Squash and Yam Soup with goat cheese, Squash and sweet potato soup with sage
Servings: 8
Author: Enri


  • 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


  • 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.