Autumn Sweet Potato Soup

I’m so happy to have an opportunity to guest post on Joy of Kosher. I met Tamar in New York a few months ago. We had a fun lunch together at a dairy kosher restaurant in Manhattan. When we discussed writing a guest post for Sukkot, my mind began spinning with all of the wonderful dishes I could share. Autumn is my favorite season, and seasonal autumn produce plays a major role in my Sukkot menu. Harvest foods take center stage. That’s why my Autumn Sweet Potato Soup is so perfect for Sukkot. Root vegetables, squash, warm spices, a touch of cayenne—delicious!

This soup’s broth has roots in an African food tradition. Peanut butter is stirred in at the end of cooking, thickening the soup and giving it a delicious flavor. While it might sound a bit strange, trust me on this one. The peanut butter enhances all the other spices, giving this soup layers and layers of delicious flavor. Your guests will never guess the secret ingredient. It’s a substantial soup, perfect for a chilly autumn evening in the sukkah. It’s also super easy to prepare, and can be served as a chunky soup or as a puree.

If you end up keeping some leftover soup in the refrigerator, add a little broth when you reheat. The soup can become quite thick when it’s chilled. Adding some broth will help the soup to reheat smoothly. Enjoy!

“Soup may be served as-is (chunky with texture), or you can puree the soup with an immersion blender for a smoother texture. Serve garnished with chopped roasted peanuts or fresh thyme leaves.”