I guess it’s the weather getting colder, but for some reason I’ve been driven to make soup every weekend for the last month or so.
I started with classics like Buttternut Squash Soup. And I’ve been experimenting since then. What I love is that the same pattern of combining a starchy squash or potato with broth and then adding spices can make entirely different soups.
I modified this recipe to make my version, but opted to cook the sweet potatoes in the broth instead of baking them ahead of time.
2 large sweet potatoes
1 large yukon gold potato
1 900 mL carton low-sodium chicken broth
1/4 cup brown sugar
1/2 tsp salt
1/4 tsp nutmeg
1/3 cup 2% milk
chopped fresh thyme to taste
black pepper to taste
cayenne to taste
Peel and cut all potatoes into 1-2″ cubes.
Combine potatoes and chicken broth in pot and bring to a boil, lower heat and simmer for about 20 minutes or until potatoes are fork tender.
Add brown sugar, salt, nutmeg, thyme, black pepper and cayenne. Remove from heat and blend with hand blender. (If you need to transfer to a regular blender, let cool for a few minutes before blending CAREFULLY.)
Stir in milk. You can serve with a sprig of thyme or dollop of sour cream or cream cheese on top.