Turkey and Sweet Potato Soup

This is from my Food and Wine One Dish Meals cookbook. It’s Thanksgiving in a bowl! You could easily use leftover turkey and sweet potatoes in this. I bet it would freeze well.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  tablespoons butter
• 1  onion, cut into thin slices
• 1 1⁄2 teaspoons dried sage
• 1  lb sweet potato, peeled and cut into 1/2 inch cubes
• 1 1⁄2 quarts chicken broth
• 2  teaspoons salt
• 1⁄4 lb green beans, cut into 1/4 inch pieces
• 1⁄4 teaspoon black pepper
• 1  lb  turkey cutlets, cut into 1 1/2 by 1/2 inch strips

Directions

1. In a large pot, melt the butter over moderately low heat. Add the onion and sage and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
2. Add the sweet potatoes, broth, and 1 teaspoon of the salt. Bring to a boil. Reduce the heat and simmer until the sweet potatoes are tender, about 10 minutes.
3. Transfer half of the soup to a food process or blender and puree.
4. Return the pureed soup to the pot and add the green beans, the remaining teaspoon salt and the pepper.
5. Simmer until the beans are just tender, about 8 minutes.
6. Stir in the strips of turkey. Cook until the turkey is done, about 2 minutes.