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Ingredients
- 2 lb reddish brown-skinned sweet potatoes peeled, and
- Â Â cut into 1" pcs
- 1 sm butternut squash - (abt 1 1/4 lbs) halved, seeded,
- Â Â peeled, and cut into 1" pcs
- 1 x onion quartered
- 1 Tbsp. finely-minced fresh thyme
- 1 Tbsp. finely-minced fresh sage
- 1Â 1/2 Tbsp. extra virgin olive oil
- 5 c. chicken stock
- 1 pch freshly-grated nutmeg
- Â Â Salt to taste
- Â Â Freshly-grnd white pepper to taste
- 1/2 c. lowfat sour cream
- 1 tsp finely-minced fresh thyme
- 1 tsp finely-minced fresh sage
- Â Â Salt to taste
- Â Â Freshly-grnd white pepper to taste
- Â Â Finely-minced fresh thyme for garnish
Directions
- Preheat an oven to 425 degrees.
- In a large bowl, combine the sweet potatoes, squash, onion, thyme, and sage. Add in the extra virgin olive oil and toss to coat all the vegetables proportionately with the oil. Spoon the mix onto a large baking sheet, spreading out the vegetables in a single layer.
- Roast the vegetables, stirring twice, for 35 to 40 min, or possibly till caramelized. Use long oven mitts to protect your hands when stirring. Remove from the oven and place half of the vegetables in a food processor fitted with the metal blade. Add in 2 c. of the chicken stock and process till smooth. Place in a large saucepan and repeat with remaining vegetables and 2 c. of the stock.
- Add in the remaining 1 c. stock, the nutmeg, salt, and pepper to the soup, and bring to a sinuner over medium heat. Taste for seasoning.
- Meanwhile, prepare the Herbed Lowfat sour cream: In a small bowl, stir together all the ingredients. Taste for seasoning.
- To serve, ladle the soup into bowls. Swirl a spoonful of the Herbed Lowfat sour cream into each bowl and sprinkle with the thyme. Serve immediately.
- Advance
- Preparation: Can be prepared up to 1 day ahead, covered, and refrigerated. Reheat gently. This soup also freezes well for up to 1 month. Adjust the seasonings when you reheat the frzn soup.
- This recipe yields 6 servings.
- Comments: In this recipe, it is important to select the moist, reddish brown-skinned sweet potatoes (often labeled yams), rather than the drier, yellowish-skinned sweet potatoes, that are far less sweet. Swirling in a dollop of herb-laced lowfat sour cream enhances the flavor and texture of this smooth orange soup without adding lots of fat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 237g | |
| Recipe makes 6 servings | |
| Calories 89 | |
| Calories from Fat 66 | 74% |
| Total Fat 7.43g | 9% |
| Saturated Fat 2.77g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 328mg | 14% |
| Potassium 216mg | 6% |
| Total Carbs 3.24g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.38g | 1% |
| Protein 2.62g | 4% |
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