Autumn Sweet Potato Soup
Servings
8 Servings
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 large brown onion peeled and diced
- 2 cloves garlic crushed
- 2 1/2 pound orange sweet potatoes yams, peeled and cubed
- 1 pound zucchini sliced
- 2 quart 8 cups chicken stock or mild vegetable stock
- 1 tablespoon fresh thyme leaves
- 1 teaspoon cumin
- 1/2 teaspoon ground ginger
- 1/8 teaspoon cayenne pepper add more for heat
- 3 medium tomatoes diced (or 1 can diced tomatoes)
- 1/2 cup creamy peanut butter
- Salt and pepper
- Chopped roasted peanuts or fresh thyme leaves for garnish optional
Instructions
- Heat olive oil over medium till hot (not smoking). Sauté onion in the oil till it begins to turn golden, about 10 minutes. Add garlic and continue to sauté for 3 minutes more. Add yams and zucchini, sauté for 2 minutes more. Add chicken or vegetable stock, thyme leaves, cumin, ginger, and cayenne. I like to use ¼ tsp of cayenne, which gives a nice spicy kick to the soup. If you’re sensitive to spice, start with 1/8 tsp and add more to taste, if desired. Bring mixture to a boil, then reduce to a light simmer for 20 minutes.
- Add diced tomatoes to the pot. Simmer for 5-10 minutes more until the diced yams are tender. Stir the peanut butter into the broth until it dissolves. Remove from heat. Season with salt and pepper, to taste. Add more cayenne for heat, if desired.
- 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.
It adds a depth of flavor in this recipe, if you can’t do nuts I suggest one of our may other sweet potato soup recipes like this one: https://jamiegeller.com/recipes/sweet-potato-leek-soup/
My sons alergic to nuts can this soup go without nuts?
Can you substitute another nut butter like almond butter for the peanut butter?
prep time?
Made this for the first days of Succos, family and guest LOVED it, asked for seconds. I myself don’t like PB but couldn’t taste it except for rich, roasted flavor. Definitely a favorite!!! Thanks for sharing.
I didn’t have peanut butter the day I went to make it so I added some chopped walnuts to thicken–it was delicious and I am making it again for Shabboss guests tonight.
absolutely amazingly, warm, filling, healthy and moreish!!! love this soup!
yummilicious – just about to make this for our cold evening for the fam. will update on how it went!
Glad you liked it! The peanut butter can definitely be cut down to taste. I’ve made it with half as much as the recipe calls for in the past, and it’s still tasty– just not quite as creamy. 🙂
Hi there! You could try subbing diced eggplant for the zucchini. Salt the cut up eggplant for 30 minutes first to pull out the bitterness, then rinse it well before adding to the pot. Shredded cabbage and sliced carrots also work well, or a combination of these. Enjoy!
The plate was empty its good I would maybe put just 3 oz of peanut butter
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soups sounds wonderful. i do not like zucchini, what could i use in its place. no squash.