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Autumn Sweet Potato Soup


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Autumn Sweet Potato Soup


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Autumn Sweet Potato Soup


  • Prep Time : 20 min
  • Cook Time : 40 min
  • Ready Time : 1 hour




  • 1 tablespoon extra virgin olive oil
  • 1 large brown onion, peeled and diced
  • 2 cloves garlic, crushed
  • 2 1/2 pounds orange sweet potatoes (yams), peeled and cubed
  • 1 pound zucchini, sliced
  • 2 quarts (8 cups) chicken stock or mild vegetable stock
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon cumin
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon cayenne pepper (add more for heat)
  • 3 medium tomatoes, diced (or 1 can diced tomatoes)
  • 1/2 cup creamy peanut butter
  • Salt and pepper
  • Chopped roasted peanuts or fresh thyme leaves for garnish (optional)


Heat olive oil over medium till hot (not smoking). Sauté onion in the oil till it begins to turn golden, about 10 minutes. Add garlic and continue to sauté for 3 minutes more. Add yams and zucchini, sauté for 2 minutes more. Add chicken or vegetable stock, thyme leaves, cumin, ginger, and cayenne. I like to use ¼ tsp of cayenne, which gives a nice spicy kick to the soup. If you’re sensitive to spice, start with 1/8 tsp and add more to taste, if desired. Bring mixture to a boil, then reduce to a light simmer for 20 minutes.

Add diced tomatoes to the pot. Simmer for 5-10 minutes more until the diced yams are tender. Stir the peanut butter into the broth until it dissolves. Remove from heat. Season with salt and pepper, to taste. Add more cayenne for heat, if desired.

Soup may be served as-is (chunky with texture), or you can puree the soup with an immersion blender for a smoother texture. Serve garnished with chopped roasted peanuts or fresh thyme leaves.


About Tori Avey


Tori Avey is a food writer, recipe developer and the creator of ToriAvey.com. She writes about food history for PBS Food and Parade.com. She explores the story behind the food – why we eat what we eat, how the foods of different cultures have evolved and how yesterday’s recipes can inspire us in the kitchen today.




10 Responses to Autumn Sweet Potato Soup

  1. soups sounds wonderful. i do not like zucchini, what could i use in its place. no squash.

    • avatar says: Tori Avey

      Hi there! You could try subbing diced eggplant for the zucchini. Salt the cut up eggplant for 30 minutes first to pull out the bitterness, then rinse it well before adding to the pot. Shredded cabbage and sliced carrots also work well, or a combination of these. Enjoy!

  2. avatar says: myword

    The plate was empty its good I would maybe put just 3 oz of peanut butter

    Supplement http.//thehealthyway.myshaklee.com

  3. avatar says: Tori Avey

    Glad you liked it! The peanut butter can definitely be cut down to taste. I’ve made it with half as much as the recipe calls for in the past, and it’s still tasty– just not quite as creamy. :)

  4. yummilicious – just about to make this for our cold evening for the fam. will update on how it went!

    • absolutely amazingly, warm, filling, healthy and moreish!!! love this soup!

  5. I didn’t have peanut butter the day I went to make it so I added some chopped walnuts to thicken–it was delicious and I am making it again for Shabboss guests tonight.

  6. Made this for the first days of Succos, family and guest LOVED it, asked for seconds. I myself don’t like PB but couldn’t taste it except for rich, roasted flavor. Definitely a favorite!!! Thanks for sharing.

  7. avatar says: frippie

    prep time?

  8. avatar says: chana1960

    Can you substitute another nut butter like almond butter for the peanut butter?

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