Friday, August 31, 2007

Sweet Potato Soup

Winter squashes are now available at the farmers markets. If you are looking for a hearty soup to make this Fall, this one is rich and filling. Serve with warm, crusty bread.


1/4 cup olive oil
2 large onions, sliced thin
4 garlic cloves, minced
6 cups of chicken stock
1 1/2 cups chopped fresh (or canned) tomatoes
2 large sweet potatoes, peeled and cut in 1 inch pieces
2 carrots, sliced thin
2 Tbsp. dried parsley
1 1/2 tsp. salt
Pinch of cayenne pepper
Fresh ground pepper
5 cups fresh spinach

Heat the olive oil in a large pot over medium heat. Add the onions and garlic and cook about 10 minutes. Stir in the rest of the ingredients except the spinach.

Bring soup to a boil, cover and reduce heat. Cook about 40 minutes or until the sweet potatoes are tender. Remove 2 cups of soup and puree it in blender, then return to pot.

Stir in the spinach and cook another 5 minutes.

Note: Butternut squash can be substituted for the sweet potatoes.

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