Here in Seattle it's been feeling more like fall than summer, and so that's exactly the kind of food I've been eating. I love this soup because it's creamy without being overpowering and it's just the right amount of sweet. I'm convinced that the secret in getting a good flavor is baking the sweet potatoes first. It really helps develop the flavor in a way that, say, boiling can't do.
Sweet Potato Soup (serves 2-4, depending on portion size)
adapted from Food Network
1 1/2 cups cooked sweet potatoes (approx. 1 large sweet potato)
salt & pepper
1 tbsp flour
1 tbsp butter
1 1/2 cups chicken or vegetable broth
1 tbsp light brown sugar
1/4 tsp ground ginger
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg
1 cup milk (I used 1%)
1. Peel and cube the sweet potato. Toss with olive oil, coating all sides, and season with salt and pepper. Bake at 400˚F until tender and starting to brown (about 30 min).
2. Cook the flour and butter in a saucepot over medium-low heat, stirring constantly until light caramel in color.
3. Stir in the broth and brown sugar. Bring to a boil, then lower to a simmer.
4. Add in the sweet potatoes and spices. Cook for 5 minutes. Turn off heat.
5. Puree the soup in a blender. (Depending on the size/strength of your blender, you may have to do this in batches.) Use a spatula to scrape down the sides of the blender and keep puréeing until smooth.
6. Return soup to saucepot. Add milk and reheat over medium.
7. Ladle into bowls. Drizzle with olive oil and season with more pepper, if desired. Serve warm.