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“Sleigh Bells Ring” Creamy Corn, Squash & Sweet Potato Soup

AuthorJackie DeKnockCategory,

This orange-golden soup is a great way to begin your conversation with nourishment for strength in every spoonful!

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Yields1 Serving
 2 large sweet potatoes, peeled, thinly sliced
 1 small butternut squash, peeled, thinly sliced
 1 tablespoon extra virgin olive oil
 1 tablespoon butter (salted or unsalted, your call)
 1 large Spanish onion, chopped (your standard yellow onion)
 2 stalks celery, chopped
 4 cups low-sodium chicken stock
 1 teaspoon dried thyme (or 2 teaspoons fresh)
 1/2 teaspoon dried sage (or 1 teaspoon fresh, chopped)
 Sea salt and freshly ground black pepper, to taste
 2 ears of fresh corn on the cob (or 1 1/2 cups peaches and cream corn tinned or frozen)
1

Peel and slice sweet potatoes and squash and place in boiling water until fork tender.

2

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.

3

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.

4

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)!

5

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.

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= Everyday deliciously simple. Pretty quick, just get the food on the table pronto!
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Ingredients

 2 large sweet potatoes, peeled, thinly sliced
 1 small butternut squash, peeled, thinly sliced
 1 tablespoon extra virgin olive oil
 1 tablespoon butter (salted or unsalted, your call)
 1 large Spanish onion, chopped (your standard yellow onion)
 2 stalks celery, chopped
 4 cups low-sodium chicken stock
 1 teaspoon dried thyme (or 2 teaspoons fresh)
 1/2 teaspoon dried sage (or 1 teaspoon fresh, chopped)
 Sea salt and freshly ground black pepper, to taste
 2 ears of fresh corn on the cob (or 1 1/2 cups peaches and cream corn tinned or frozen)

Directions

1

Peel and slice sweet potatoes and squash and place in boiling water until fork tender.

2

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.

3

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.

4

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)!

5

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.

Notes

“Sleigh Bells Ring” Creamy Corn, Squash & Sweet Potato Soup
IngredientsDirections

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