Sweet Potato Ginger Soup

This creamy, sweet and spicy soup truly captures the warm flavors of autumn.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 1 tablespoon finely minced garlic
• 1 tablespoon brown sugar
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 22 oz can cut yams, coarsely mashed
• 3 cups chicken broth
• 1 1/2 cups whole milk
• 1/2 cup honey roasted peanuts, coarsely chopped

Directions:

In a large stockpot or dutch oven, heat oil over medium high heat. Add onion and garlic and saute for 5-7 minutes. Add brown sugar, ginger, salt, pepper, yams and broth. Reduce heat and simmer for 10 minutes then remove from heat. Blend in batches in traditional blender, when cool enough for safe handling (or with an immersion blender) until smooth. Return to medium low heat and add milk. Heat through without bringing to a boil. To serve ladle into bowl and garnish with nuts.

Number of Servings: 6

Notes from the Cook: I've served this soup to company as well as at informal get together. The comment I most often hear "I didn't know I liked sweet potatoes." For folks that have only had the marshmallow topped casserole version, this soup is a revelation.