Sweet Potato and Peanut Soup

A purée of sweet potatoes and creamy peanut butter gets topped with rosemary-browned butter peanuts. It’s a bowl fit for a queen yet easy enough for a weeknight.

Sweet Potato and Peanut Soup
Yields: 6 servings
  • 8 tablespoons unsalted butter, divided
  • 1 small sweet onion, chopped
  • 4 cloves garlic, crushed
  • 1½ pounds sweet potatoes, peeled and cubed
  • 1 quart Homemade Broth
  • 1 tablespoon grated fresh ginger
  • ¼ teaspoon ground black pepper
  • 2 tablespoons creamy peanut butter
  • ½ cup heavy whipping cream
  • 1¾ teaspoons kosher salt, or to taste
  • ½ cup raw shelled peanuts
  • 3 sprigs fresh rosemary
  1. In a medium stockpot, melt 2 tablespoons butter over medium heat. Add onion and garlic; cook until softened, about 5 minutes. Add sweet potatoes, broth, ginger, and pepper. Reduce heat to medium-low; cover and simmer until potatoes are very soft, about 45 minutes.
  2. Add peanut butter; using a hand blender, purée until smooth. Stir in cream and salt. Remove from heat; cover and keep warm.
  3. In a small sauté pan, melt remaining 6 tablespoons butter over medium heat. Add peanuts and rosemary; cook, stirring frequently, until butter turns a medium-brown color and has a nutty aroma, about 8 minutes. Serve soup drizzled with browned butter mixture.
Follow recipe through step 2, omitting the heavy cream. When reheating, whisk in the cream after the soup is completely thawed and comes to a simmer. Make the peanut topping when ready to serve.



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