Sweet Potato Soup - Phases 1 and 3

This is a good way to use up any extra sweet potatoes you may have cooked. It also makes a great starter for your Thanksgiving dinner!!

Sweet Potato Soup

Phase 1 and Phase 3

4 large sweet potatoes

1 to 2 cups onion, divided

8 cups chicken broth, divided

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon ground nutmeg

Bake sweet potatoes at 425° for 1 hour, or until very soft. Cool 20 minutes; scoop out the pulp – you need about 4 cups.

Slice the onions and either bake on parchment lined sheet at 200 degrees for 6 hours, or cook in non stick pan until soft and slightly browned. Cool and set aside.

Process sweet potato pulp, half of onions, and 4 cups chicken broth in a food processor until mixture is smooth.

Pour sweet potato mixture into a Dutch oven; add remaining chicken broth, salt, pepper, and nutmeg. Bring to a boil; reduce heat to medium, and simmer, stirring occasionally, 20 minutes. Serve soup with remaining onions.