Sweet Potato Soup

It's finally soup weather!  Yeah!  I have a versatile Sweet  Potato Soup that is so good in a couple of ways!  Tonight we added some spice, peanut butter and coconut milk so it had a Thai taste.  It's also good with cinnamon, nutmeg, and cream for an almost pumpking pie taste.  Here is the recipe with several options.

2-3 sweet potatoes (raw, peeled and cubed)
1 Tbl butter
1/2 onion coursely chopped
1-2 cloves garlic cousely chopped
3 cups chicken stock or broth
1/4 - 1/2 cup peanut butter depending on the flavor you want
1 cup milk, cream, buttermilk, or coconut milk
Thai spices: 1/2 tsp cumin, 1/4 teaspoon crushed red pepper flakes, 2 Tbl grated fresh ginger root, 2 Tbl lime juice
Pumpkin spices: 1/2 tsp cinnamon, 1/4 tsp nutmeg,  1/4 tsp ground ginger

Melt butter over medium heat and saute onion and garlic until softened.  Add sweet potatoes, chicken stock, and spices.  Bring to a boil, reduce the heat, cover, and simmer for about 15-20 minutes until the sweet potatoes are soft.  Add milk.  Puree the soup using an immersion blender or in a regular blender. 

Serve with lime sour cream or Lingon Berry sauce from Ikea as a garnish.  Peanuts are also good sprinkled on top.  Emjoy!