Another great fall soup

I’m sorry if by know you’re getting tired of my soup recipes, but too bad!  I’ve got another great bowl of comfort that’s perfect for those chilly fall days.  And like the ones that preceded it, this one is also super easy to make.

What you’ll need:

6 medium sweet potatoes

6 cups or more chicken/vegetable stock

1/4 teaspoon cayenne pepper

Olive oil or cooking spray

What You Need to Do:

Pre-heat your oven to 400 degrees.  Place sweet potatoes on baking sheet and spritz with some olive oil or cooking spray.  Bake until soft (about 45-50 minutes).

In meantime, heat up the chicken stock. 

Once sweet potatoes cool, peel them and then give them a rough mash. 

Add the potatoes and some of the stock into a blender or food processor. Puree until smooth.  Keep adding sweet potatoes and stock until you get a soup of the right consistency.  (This will take a while and you’ll probably have to do it in a couple of batches.)

Once the soup is all pureed, stir in the cayenne.  Add more if you want an extra kick. (although from experience, I wouldn’t recommend it)

Ladle into a bowl and enjoy!

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