Autumn Harvest Soup

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November 14, 2017

Creamy, nourishing soup for the cooler months.

  • Prep: 15 mins
  • Cook: 40 mins
  • Yields: 4 servings


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


Nutrition Facts

Sodium781 mg
Potassium1011 mg
Protein17.3 g
Cholesterol2 mg
Sugar7.7 g
Total Fat18.6 g
Saturated Fat4 g
Total Carbohydrates33.8 g
Dietary Fiber6.6 g

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