With a few days of fall weather coming up here in Texas, it was the perfect weekend to make my first batch of fall soup. Recently I've seen a few different recipes for Sweet Potato Soup, so I chose to adapt this one because, personally I like for my sweet potatoes to be more on the savory side. Besides, there's nothing like a hot bowl of soup on the first cool weekend of the year.
(the only picture I have is from instagram)
2 large sweet potatoes
1/4 cup butter
3 cloves minced garlic
1/2 yellow onion, chopped
24-ish oz low sodium chicken broth
1.5 teaspoons Sriracha
1/4 tsp ground nutmeg
1/2-3/4 Tbsp maple syrup
In a medium-sized pot, melt the butter & saute the onion and garlic for about 5 minutes. Peel and chop the sweet potatoes. Add the sweet potatoes, chicken broth, Sriracha, nutmeg, and maple syrup. Cook on medium heat for about a half an hour [or until the potatoes are soft]. Mash everything up with a potato masher if you want your soup more chunky, or blend it all together until smooth (easily done with an immersion blender). Add salt and pepper to taste, and enjoy!
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