Sweet Potato Soup

(Vegetarian, Dairy Free and Super Yummy!)
Makes 6 servings

1 tablespoon olive oil
1 small yellow onion, chopped
1 celery rib, chopped
2 medium-sized sweet potatoes, peeled and diced
1 small butternut squash, peeled, seeded, thinly sliced
4 cups vegetable stock
1 teaspoon dried thyme
1/2 teaspoon dried sage
12 fresh sage leaves
½ Tablespoon cinnamon
salt and freshly-ground black pepper

In a soup pot heat the oil over medium heat. Add the
onion and celery and cook until softened, about 5 minutes.

Add sweet potatoes, squash, stock, thyme, dried sage, cinnamon, and salt and pepper. Cover. Bring to
a boil, then reduce heat to low and cook covered, for 1 hour.

Working in batches, puree the soup in a blender or food processor.
Return blended soup to soup bowl, heat for 5-10 minutes on a low-medium heat.

Serve with 2 fresh sage leaves as garnish