Published September 4, 2018 - Last Updated September 15, 2021
Whenever we feel the first hint of fall in the air, I return to this recipe for Autumn Sweet Potato Soup. It’s healthy, vegan, and gluten free with an unexpected flavorful twist– a creamy touch of peanut butter. It can be made as a smooth silky puree, or with vegetable chunks for more texture. Prepared either way, it’s one of my favorite soups.
Seasonal fall produce really inspires me in the kitchen. With Rosh Hashanah and Sukkot just around the corner, my focus has shifted to foods that warm and nourish. This Autumn Sweet Potato Soup is perfect for this time of year.
I’ve packed this soup with seasonal fall goodness, including yams, squash, fresh thyme, and a touch of cayenne for spice. The broth has roots in African food tradition. Peanut butter thickens the soup and gives it a delicious flavor.
The peanut butter is delicious, as well as healthful– it adds a boost of protein and helps to make the soup more filling. I learned this culinary trick from a local Ethiopian restaurant. While it might sound a bit strange, the peanut butter enhances the spices, giving this soup layers of creamy, delicious flavor.
Serve this Autumn Sweet Potato Soup as-is (chunky with texture), or puree the soup with an immersion blender for a smoother texture. Garnish with chopped roasted peanuts or fresh thyme leaves. If you’re wondering how to peel tomatoes for the soup, learn how here.
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Food Photography and Styling by Kelly Jaggers
Thanks for stopping by! I am fascinated by the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Read more...