Fall Favorite: Sweet Potato Bisque

Temperatures are getting cooler and I'm seeing more and more squash at the farmers market and in my CSA bag. This easy soup (from a friend of my sister) is one of my favorite ways to use up sweet potatoes. This was a favorite baby food of my second child.

Sweet Potato Bisque

1 T vegetable oil
1/2 c chopped onion
2 t minced garlic
3 med (or 2 large) sweet potatoes (abt. 2 1/2#) peeled and cut into 1" cubes
4 c vegetable or chicken broth
1 med jalapeno, seeded and finely chopped (optional - I usually leave it out to make the soup more kid-friendly)
1 c fresh or frozen corn kernels
2 T molasses
1/2 T kosher salt
1/4 t ground cayenne pepper
1/4 t freshly ground black pepper
Scant pinch ground cinnamon

Optional garnishes:
Finely chopped green onions, green parts only
Sour cream
Freshly chopped cilantro or parsley or chives

1. In large saucepan or soup pot, heat oil over medium heat. Add onion and garlic; saute until just soft, 2-3 minutes. Add sweet potatoes and broth and bring to a boil.
2. Reduce heat and simmer until potatoes are tender, about 10 minutes. Remove from heat. Using an immersion blender or a food processor, puree contents of pot, in batches is necessary, until smooth.
3. Reheat soup, stirring in (jalapeno,) corn, molasses, salt, cayenne, black pepper and cinnamon. Taste, adjust seasonings and serve, topping with green onions, sour cream and/or fresh herbs. 

This is the hardest part: peeling and  chopping up the sweet potatoes.
I often make a 1.5 or double batch so we have lots of leftovers.

I use my immersion blender to puree right in the pot.

I love it with green onions, parsley or cilantro, and sour cream. Yum yum.

Also delicious with toasted homemade honey whole wheat bread (toasted) or a loaf of crusty white artisan bread for dipping.

What is your favorite fall soup?