Winter Squash and Sweet Potato Soup

This soup is a great way to begin Thanksgiving dinner. Best of all, when made in a slow cooker, it frees up the already-crowded stovetop and keeps the soup at a good serving temperature while everyone gathers at the table.
January 01, 2015

Ingredients

  • 1 Tablespoon olive oil
  • 1 small yellow onion, chopped
  • 1 celery rib, chopped
  • 2 medium-size sweet potatoes, peeled and diced
  • 1 small butternut squash, peeled, seeded and thinly sliced (I had a huge squash so I used all squash and no sweet potatoes)
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • salt and pepper

Instructions

Heat the oil in a small skillet over medium heat. Add the onion, and celery, cover, and cook until softened, about 5 minutes.

Transfer the cooked vegetables to a 4- to 6-quart slow cooker. Add the sweet potatoes, squash, stock, thyme, and sage; season with salt and pepper, cover, and cook on Low for 6 hours.

Purée the soup in a blender or food processor, working in batches, or directly in the slow cooker using an immersion blender. Taste to adjust the seasonings, and serve hot.

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Ingredients

  • 1 Tablespoon olive oil
  • 1 small yellow onion, chopped
  • 1 celery rib, chopped
  • 2 medium-size sweet potatoes, peeled and diced
  • 1 small butternut squash, peeled, seeded and thinly sliced (I had a huge squash so I used all squash and no sweet potatoes)
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • salt and pepper
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