Ingredients

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.

People Who Like This Dish 3
Reviews & Comments 1

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • kukla 6 years ago
    This sounds excellent, NYM -- and I like the idea of your pumpernickel crouton & flavored oi too! Thanks for the post!
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes