Sweet Potato and Butternut Squash Soup
I adapted a recipe from Fresh from the Vegetarian Slow-Cooker, by Robin Robertson.
To serve 12.
3 tbsp. olive oil
3 small yellow onions, chopped
3 celery ribs, chopped
3 bags Trader Joe bags of prepared raw sweet potatoes
3 bags Trader Joe bags of prepared raw butter nut squash
12 cups vegetable stock (3 boxes of Trader Joe's Vegetable stock)
3 tsp. dried thyme
1 1/2 tsp. dried sage
salt and freshly-ground black pepper to taste
Heat olive oil in large stock pot. Add sweet potatoes, squash, stock, thyme, salt and pepper. Cover and bring to a boil. Cook on low for one hour, stirring often. Working in batches, puree the soup in a blender. Taste and adjust the seasonings. Soup may be put into two large crock pots to be kept warm. Serve hot with dollop of sour cream and dash of Tabasco Sauce.
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