Ingredients

2 large carrots, peeled

1 extra large sweet potato, peeled

2 large sprigs of fresh thyme

1 medium butternut squash, halved and seeded

1 large leek (white & light green only), diced

1 medium Spanish onion, diced

2 tbsp. olive oil, divided

2 tbsp. butter

5-7 sage leaves

1 large bay leaf

4 cups vegetable broth

1.5 cups whole milk

Salt and pepper to taste

Mascarpone cheese (to serve)

Fresh-cracked pepper (to serve)

You will also need:

2 large rimmed baking sheets

1 heavy-bottomed, 4-6 qt. stockpot

Preparation

  1. Preheat oven to 350 degrees.
  2. Cut carrot and sweet potato into 1-inch pieces and place in large mixing bowl. Add thyme leaves (removed from stems), salt lightly, and drizzle with 1 tbsp. olive oil. Toss to coat, then spread pieces evenly on first rimmed baking sheet. Set aside.
  3. Place butternut squash face-down on second rimmed baking sheet and fill pan slightly with water (to allow squash to steam).
  4. Bake the carrots/sweet potato and squash until tender when forked (35-40 minutes for the carrots/potato; 45-60 minutes for the squash).
  5. Meanwhile, combine butter and remaining olive oil in heavy-bottomed stockpot. Add leeks and sage, salt lightly, and sauté until soft.
  6. Add bay leaf and vegetable broth to pot. Bring to a simmer.
  7. Add carrots, sweet potato, and butternut squash (removed from skin) when ready. Simmer all ingredients together for 10-20 minutes to let flavors combine.
  8. Remove bay leaf, and puree the vegetables using an emulsion blender. Add the milk, continuing to blend until smooth and creamy.
  9. Season with salt and pepper to taste.
  10. Serve topped with a dollop of mascarpone cheese and few twists of fresh-cracked pepper.