Preperation time
20 m
Skills level

Serving size
Country of origin

Preparation time: 20 m
Cooking time: 1 m
Servings: 6


  • 1 large shallot, diced
  • 8-10 fresh sage leaves, whole
  • 2 lbs. butternut squash, cut and diced
  • 1 cup sweet potato or yam - roughly 1 potato (deep orange color)
  • 1 (48) ounce container of a good quality chicken stock*
  • sea salt & black pepper to taste
  • 2-3 thyme sprigs
  • a hint of brown sugar & butter added to sweet potato
  • a good quality extra virgin olive oil
  • N/A
Recipe Type:

This is a savory delicious soup with a hint of sweet for those cold winter days and nights. One sip and you will be hooked! One of my family favorites. Call the kids, soups on!

Tips: Keep soup on a low simmer.  Use only a good quality extra virgin olive oil and chicken stock.  It will make or break your soup.  To test your olive oil, dip some bread in it.  If there is no aftertaste, you may use it in your soup.

Here are the directions:

Use a large pot, one you plan on cooking your soup in.  Start by sautéing your diced shallots.  Drizzle a small amount of extra virgin olive oil in the pan and add some sea salt.  Add in about six whole sage leaves.  The sage will infuse an amazing flavor base into your soup.  Next, cook the onions until translucent. Discard the sage leaves!

In the meantime, fill a pot up with water and add the diced squash.  Let this cook roughly 10 minutes or until tender, then drain into a colander.

Put the squash into the pot with the onions and mix them together.  Let them cool a few minutes.

In the meantime, cook a large yam or sweet potato in the microwave until a fork can pierce through it easily.  Let it cool and handle with oven mitts!

Scoop out all of the potato and measure about 1 cup adding it into a small bowl. Then add in a tiny bit of *butter and season with a hint of brown sugar.

Then add the squash, and shallots along with a few drizzles of chicken stock into a large high speed blender – mine holds about 6 cups.  Mix until the ingredients are pureed and no lumps are present. Then add in the sweet potato.  Blend until smooth.

Transfer the puree back into the large pot and add more chicken stock.  I will typically use ¾ of a 48 ounce container.  As the soup thickens, you will add more, so keep it on hand. Refrigerate leftovers for the next day.

Next, add a few sprigs of thyme, you may take this out after 1 hour or so. The leaves will fall off and you will take out the stems. Add salt and pepper to taste and a drizzle of olive oil.

Simmer on low heat for about 1 hour, and serve with warm Italian bread.  There is a delicious recipe for homemade Italian bread in my cookbook.

As a garnish, you may saute more sage leaves and add them on the top of your soup for a visually appealing bowl of heartwarming soup!  Any leftovers seal in an airtight container in the refrigerator for up to 3 days.

*If you are a vegetarian you can swap out the chicken stock for vegetable broth.

I hope you enjoy!




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