Recipe Post

1 Tbsp olive oil
1 small yellow onion, chopped
1 celery rib, chopped
2 med size sweet potatoes, peeled and diced
1 small butternut squash, peeled, seeded, and thinly sliced
8 cups vege stock
1 tsp dried thyme
1/2 tsp dried sage
1 whole roasted garlic bulb
1 stick of butter
1/2 c heavy cream
salt and pepper to taste

Heat the oil in a large skillet over medium heat. Add the onion and celery, cover and cook until softened. About 5 min.

Transfer the cooked vegetables to a slow cooker or large pot. Add the sweet potatoes, squash, stock, thyme and sage. Season with salt and pepper and cover. Cook on low for 6 hours in the slow cooker. If using stove, cover and bring to a boil. Simmer covered for about 30 min or until the squash and sweet potato are cooked.

Puree the soup in a blender or food processor, working in batches. Add the butter and cream and season to taste. Serve hot.

* I didn't actually use a recipe so these are all approximations. Just made it up on Sunday*