Cream of Sweet Potato Soup

This is an easy recipe for cream of sweet potato soup. The touch of nutmeg makes it special. Whether made with sweet potatoes, yams, pumpkin, or winter squash, it is high in Vitamin A.

Recipe for Cream of Sweet Potato Soup

4 sweet potatoes, baked, peeled, and cut into chunks
1 quart water
1/4 cup butter
1/2 cup tomato sauce
1 cup milk
2 tablespoons heavy cream
1 teaspoon salt
1/8 teaspoon pepper
dash nutmeg

DIRECTIONS:
Put all ingredients into a large saucepan and bring to a boil over medium heat, stirring frequently so that it doesn’t scorch. As soon as the soup starts to boil, reduce the heat and simmer for about 20 minutes. Right before serving, mash some of the potatoes against the side of the pan and stir before serving.

SUBSTITUTIONS:
You can use yams instead of sweet potatoes.

VARIATIONS:
Instead of the sweet potatoes, use about 4 cups of cooked pumpkin for pumpkin soup or winter squash for squash soup.

If you want a smooth soup (not one with chunks of sweet potatoes) mash the potatoes before making the soup. Or, you can quickly puree it in a blender immediately before serving.

COMMENTS:
The size of sweet potatoes can vary greatly. You need about four pounds.

It is okay to bake the sweet potatoes a few days before you make the soup. You can save energy by baking them at the same time as you do something else.

If you don’t have baked sweet potatoes, you can microwave them until soft, about 4 minutes each, and then use as regular baked ones.

SERVING SUGGESTIONS:
Accompany the cream of sweet potato soup with a green salad and crusty bread for a satisfying meal.

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