Roasted Fall Butternut Squash & Sweet Potato Soup

Serves 8

INGREDIENTS

• 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

TO PREPARE

1. Pre-heat oven to 400˚
2. Line a 9” x 13” glass baking dish with parchment paper. Brush with extra virgin olive oil.
3. 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.
4. Arrange sweet potatoes, squash iand whole garlic cloves in an even layer in the baking dish.
5. 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.
6. Remove from oven and out into blender.
7. At medium high speed, blend potatoe and squash mixture, adding the stock slowly.
8. Pour mixture into medium sized cooking pot and heat to serving temperature.

TO SERVE