Roasted Fall Butternut Squash & Sweet Potato Soup

posted in: Pairing: White, Soups | 0

Serves 8


  • 1 pound sweet potatoes, peeled and cut into 1 ½ “pieces
  • 1 pound butternut squash, peeled and cut into 1 ½ “pieces
  • 1/4 cup Extra Virgin Olive Oil, cooking grade
  • 1 tbsp butter, melted
  • 1 tbsp lemon juice
  • 10 leaves fresh sage, cut into small thin strips- retain 8 slivers for garnish
  • 10 whole garlic cloves
  • ½ tsp GC Sage Finishing Sea Salt
  • 2 tbsp GC Estate Organic Extra Virgin Olive Oil
  • Ground black pepper to taste
  • Parchment paper


  • Pre-heat oven to 400˚
  • Line a 9” x 13” glass baking dish with parchment paper. Brush with extra virgin olive oil.
  • In a small bowl, combine the  butter, extra virgin olive oil, lemon juice, fresh sage, salt and pepper. Pour the mixture over the sweet potatoes and squash. Toss to coat.
  • Arrange sweet potatoes, squash iand whole garlic cloves in an even layer in the baking dish.
  • Cover and bake the sweet potatoes and squash mixtures for 15 minutes. Uncover and bake, tossing every 15 minutes, until tender and starting to brown, 45 to 50 minutes more.
  • Remove from oven and out into blender.
  • At medium high speed, blend potatoe and squash mixture, adding the stock slowly.
  • Pour mixture into medium sized cooking pot and heat to serving temperature.


Pour soup into invidual soup bowls. Season to taste with a sprinkle of GC Sage Finishing Sea Salt . Drizzle a teaspoon of GC Estate Organic Extra Virgin Olive Oil on top of soup. Garnish with a sliver of fresh sage.