How to make it

  • In a large saucepan melt butter then add the onions, carrot, and parsley and cook for about 5 minutes.
  • Add the sweet potatoes, broth, cinnamon, nutmeg, salt and pepper then bring to a boil.
  • Lower the heat and let simmer for about 20 minutes or until sweet potatoes are soft.
  • Cool but do not drain, then add to a blender and puree.
  • Return mixture to saucepan and add milk and half-and-half.
  • Cook for another 5-10 minutes then ladle into bowls.
  • (You can serve this cold, as well, it will actually keep really well in the fridge for one week.)

Reviews & Comments 2

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  • dvisscher 8 years ago
    It is very similar to butternut squash soup but it's a bit more pumpkiny--and the texture is smoother. Yummy!
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  • jaeleepoms 8 years ago
    This looks good - how does it compare to one of my favorites butternut squash soup?
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