2 to 3 lbs. mixed orange (sweet potato, yam, butternut squash, pumpkin) vegetables
chicken broth
½ cup natural peanut butter
white pepper
sour cream or ricotta cheese

1. Peel and cut vegetables into 2″ cubes. Simmer veggies in a 4 quart pot with enough chicken broth to cover until tender.
2. Transfer veggies to a blender (or use a hand blender) with a bit of the broth and puree.
3. Return to broth. 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.

Serves 4.