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INGREDIENTS
2 cups Boston Market Sweet Potatoes
2 cups honeydew melon, 1/2 inch diced (approximately half of a medium honeydew)
1/2 cup plain yogurt
1/4 stick butter, salted
2 loaves Boston Market Cornbread
6 sageleaves (1 tbsp. if using dry)
Optional: croutons
INSTRUCTIONS
Heat and then cool 2 cups of Boston Market Sweet Potatoes. Place the honeydew melon in a blender or food processor. A blender will yield a smoother puree. Add the sweet potatoes and blend at high speed for 30 seconds or until well incorporated. Add yogurt and blend for 30 seconds. Refrigerate until well chilled (one hour). Make croutons, if desired. Ladle the soup into six bowls. Place a heaping tablespoon of yogurt on the soup and 4 to 5 croutons over the yogurt.
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