This orange-golden soup is a great way to begin your conversation with nourishment for strength in every spoonful!
Peel and slice sweet potatoes and squash and place in boiling water until fork tender.
Heat the oil and butter in a large pot (dutch oven) over medium heat. Add the onion and celery and cook until softened, stirring often.
Drain potatoes and squash, add both to the large pot and continue to cook until they are slightly browned. Add stock, thyme, and sage and season with salt and pepper. Bring to a boil, reduce heat to medium and cook, covered, for 30 minutes 30 Minutes.
Working in batches, puree the soup in a food processor or blender or directly in the soup pot using an immersion blender (so many options)!
Add the corn to the soup, it has a great texture, creamy with a crunch! Simmer for 10 minutes 10 Minutes, season and serve hot. You'll be so glad to have this soup of comfort by your side.
Serving Size Serves 2 (with leftovers for you!)