My father-in-law made me a delicious roasted butternut squash soup the other day and it had a distinctly different but subtle taste compared to the version I make – it was sage! Since we have an abundance of it in our indoor planter I had to make some at home…and also get rid of some of the sage before it takes over the herb garden.
I thought though I would switch it up and make it with sweet potatoes since I already have a roasted butternut squash soup recipe that I love. This recipe doesn’t have coconut milk in it so it is a pretty easy shopping list and you may actually have most or if not all of these ingredients already on hand.
MAKES APPROXIMATELY 4 SERVINGS
– 2 large sweet potatoes, peeled
– 1 tablespoon extra virgin olive oil
– 1/2 teaspoon salt
– 2 tablespoons extra virgin olive oil
– 1 small yellow onion
– 3 cloves garlic
– 1 teaspoon salt
– 1 teaspoon black pepper
– 8 sage leaves
– 3 cups vegetable stock
1. Preheat oven to 425 and line with parchment paper.
2. Dice peeled potatoes into roughly 1 inch chunks. Toss with oil and salt. Bake for approximately 25-30 minutes until potatoes are tender. Set aside.
3. Meanwhile, chop the onions and garlic.
4. Add oil to in a medium saucepan, add in 2 tablespoons oil and set to medium-low heat.
5. Add in the onions and sweat down for 5 minutes, stirring frequently.
6. Add in chopped garlic and saute for 1 minutes.
7. Add in 1 teaspoon each of salt and pepper, the sage, and the roasted potatoes.
8. Add in vegetable stock. Bring to a boil and simmer for 30 minutes, stirring occasionally.
9. Puree in blender or with an immersion blender. Add extra stock/water as needed to reach desired consistency. Season with salt and pepper to taste.