How to make it

  • Bake the sweet potatoes for one hour at 400 degrees.
  • Cool, peel and mash.
  • Heat butter in bottom of heavy sauce pan.
  • Add squash, sweet potatoes, peanut butter, stir well.
  • Add stock, season with salt and pepper.
  • Cook over very low heat about 15 minutes.
  • Meanwhile blend the chives and basil with oil in blender, add enough oil to make it drizzle consistency but not runny, add a tsp of salt to the oil and whiz to keep it blended.
  • Serve soup with crouton and top with a swirl of green oil.

Reviews & Comments 1

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  • kukla 10 years ago
    This sounds excellent, NYM -- and I like the idea of your pumpernickel crouton & flavored oi too! Thanks for the post!
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