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- Prep Time:
- Cook Time:
- Difficulty:
easy - Serves:
10
Sweet Potato Et Cetera Soup Puree
Description
I started ordering from local-foodie soup creator, The Soupergirl. Her sweet potato soups inspired me to create my own, and I think it's one heck of an awesome creation that changes every time on the basis of what I have in my fridge when I make it.
add to shopping list Ingredients
1 Acorn Squash
3 Sweet Potatoes
2 apples
1 onion
3/4 cup peanut butter
1 tbsp sesame seeds
1 tbsp cinnamon
1/2 tsp nutmeg
1/2 tsp Cayenne Pepper
1 Dribble Vanilla and Olive Oil
To Taste Salt And Pepper
1 cup Apple Cider
To Taste lemon zest
Preparation
Squash and onion are optional--you could add more apple or sweet potato or substitute with pear, carrot, turnip, or whatever you have that needs to be used.
Put water into a large pot and set to boil. Peel and chop all the veggies up (1/2-inch to 3/4-inch chunks) and toss into the boiling water until they're soft. Drain most of the water, leaving less than a cup left over. Mix in the spices and peanut butter and toss portions into a blender, splashing each batch with some apple cider, until the entire bunch is pureed.
Serve with a touch of lemon zest for a little kick.
Alternatively, this soup may be prepared in a crock pot overnight/during the day and pureed afterward. In this case, I like to almost double the recipe for a 5-quart crock pot and add 4 cups of apple cider instead of water to cook on low for 8 hours. Then puree and serve.
More/less water/apple cider may be used to make a soupier/thicker dish.
Peanut butter and sesame seeds are optional, to taste, but definitely add an amazing accent.
About 150 calories per cup, depending on what's going in in what proportions.
