{"id":661,"date":"2010-11-21T12:43:32","date_gmt":"2010-11-21T17:43:32","guid":{"rendered":"http:\/\/tastytangents.com\/?p=661"},"modified":"2010-11-21T12:43:32","modified_gmt":"2010-11-21T17:43:32","slug":"cream-of-sweet-potato-soup","status":"publish","type":"post","link":"https:\/\/www.tastytangents.com\/?p=661","title":{"rendered":"Cream of Sweet Potato Soup"},"content":{"rendered":"
\"Cream<\/a>

Cream of Sweet Potato Soup<\/p><\/div>\n

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.<\/p>\n

I started with classics like Buttternut Squash Soup<\/a>. 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.<\/p>\n

I modified this recipe<\/a> to make my version, but opted to cook the sweet potatoes in the broth instead of baking them ahead of time.<\/p>\n

Ingredients:<\/strong><\/p>\n

2 large sweet potatoes
\n1 large yukon gold potato
\n1 900 mL carton low-sodium chicken broth
\n1\/4 cup brown sugar
\n1\/2 tsp salt
\n1\/4 tsp nutmeg
\n1\/3 cup 2% milk
\nchopped fresh thyme to taste
\nblack pepper to taste
\ncayenne to taste<\/p>\n

Directions:<\/strong><\/p>\n

Peel and cut all potatoes into 1-2″ cubes.<\/p>\n

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.<\/p>\n

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.)<\/p>\n

Stir in milk. You can serve with a sprig of thyme or dollop of sour cream or cream cheese on top.<\/p>\n","protected":false},"excerpt":{"rendered":"

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. 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