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Autumn Sweet Potato Soup

  • Duration
  • Cook Time
  • Prep Time
  • 8 ServingsServings


  • 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)


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.

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