By forum Holiday, Soup, Thanksgiving
November 14, 2017
Creamy, nourishing soup for the cooler months.
Peel and cut vegetables into 2" cubes. Place vegetables into a large 4 quart pot and pour in enough chicken broth to cover the vegetables.
Bring to a boil and reduce to simmering. Simmer vegetables until they are tender.
Transfer vegetables with some of the broth to a blender and puree (or use a hand blender in the pot). Return the puree to leftover broth in the pot.
Add peanut butter and stir until smooth and creamy.
Sprinkle liberally with white pepper and serve with a dollop of sour cream or ricotta cheese.
2 lbs mixed orange vegetables (sweet potato, yam, butternut squash, pumpkin)
4 cups chicken broth (more if needed)
½ cup natural peanut butter
to taste white pepper
1½ TBS sour cream or ricotta cheese
January 12, 2020
This sounds great… think I’ll make it this week! Thanks for the recipe!! Sharon
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sharon
January 12, 2020
This sounds great… think I’ll make it this week! Thanks for the recipe!! Sharon