Savory Sweet Potato Soup

CUISINE & CULTURE | ANGELINA@ANGELINALARUE.COM

ANGELINA L aRUE Loaded baked potato soup is a fall favorite for a lot of folks. In this recipe, I’m taking baked sweet potatoes to a whole new level, based on that same idea.

I bake the sweet potatoes to achieve caramelization, giving the soup a deep, nutty flavor. The addition of peanut butter really amps up that profile. A little spice from a chipotle pepper packed in adobo sauce heats up the soup for a warm Southwestern taste.

Making a soup like this in a high-speed blender is a snap, but an immersion blender will do the trick, too. I never felt the need to spend a bunch on a Vitamix, but finally, with daily use, I saw the other brands just weren’t holding up. I still resisted the really pricey Vitamix blenders but decided to try one of the lower-range ones, like what you might see offered in Costco, and I’ve never looked back. It is truly a joy to use.

I use my blender for soups, smoothies, sauces, spreads, dips, and nut butters, just to name a few. And soups such as this one also freeze well, making them a great option for meal prep.

Blend up a cup of Savory Sweet Potato Soup to keep you warm this week, as the fall temperatures begin to dip. Enjoy food made fresh!

Savory Sweet Potato Soup

2 large sweet potatoes 4 cups chicken or vegetable broth ¼ cup natural peanut butter 1 chipotle pepper packed in adobo sauce 3/4 teaspoon garlic powder ¼ teaspoon salt Optional toppings to serve: Mexican crema, or *cashew crema Diced avocado Toasted corn tortillas Or sourdough croutons Preheat oven to 425 degrees F. Pierce each potato with the tines of a fork, 2 or 3 times. Place potatoes on a baking sheet. Bake until tender, about 60 minutes. Set aside to cool slightly. Peel the skins off as soon as they are cool enough to handle.

Place peeled potatoes, broth, peanut butter, chipotle, garlic powder, and salt into a highspeed blender. Pulse a couple of times. Blend on high until creamy and chipotle is completely blended into the rest of the mixture.

Pour soup mixture into a medium saucepan. Over medium heat, bring to a low rolling boil. Reduce heat to low and simmer for 15 to 20 minutes. Makes 4 to 6 servings.

Serve warm with desired toppings. *Cashew crema: Pour hot water over ½ cup raw cashews. Let soak for 15 minutes. Drain. Place softened cashews into a high-speed blender. Add ½ cup fresh water, 2 teaspoons freshly squeezed lime juice, and 1/8 teaspoon salt. Blend on high until completely liquified. Mixture will be white in color and thicken slightly as it rests. Refrigerate unused portion for up to 5 days in an airtight container. Makes 2/3 cup.

Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.