This orange-golden soup is a great way to begin Thanksgiving dinner. If you make it in a slow-cooker, it also frees up the already-crowded stovetop and keeps the soup at the perfect temperature while everyone gathers at the table.

Even if you don’t use a slow-cooker, this mouth-watering soup–rich with beta-carotenes and nourishment from tender winter squash and sweet potato and enlivened with a little onion, thyme, and sage–is simple to make and beautifully satisfying.

INGREDIENTS

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, and thinly sliced
4 cups vegetable stock
1 teaspoon dried thyme
1/2 teaspoon dried sage
salt and freshly-ground black pepper

1. Heat the oil in a large skillet over medium heat. Add the onion and celery and cook until softened, about 5 minutes.

2. Transfer the cooked vegetables to a 4- to 6-quart slow cooker. Add sweet potatoes, squash, stock, thyme, and sage; season with salt and pepper, cover, and cook on Low for six hours. Or transfer ingredients to a large soup pot, bring to a boil, then reduce heat to low and cook, covered, for 1 hour.

3. Working in batches, puree the soup in a blender or food processor, or directly in the slow cooker or soup pot using an immersion blender. Taste to adjust the seasonings and serve hot.

Serves 4 to 6.

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