Autumn has been good to me. And Halloween is just around the corner. I do not have a Halloween costume to wear, but I have a sweet potato soup with sausages and spinach to serve you. SOUPS ARE AT SOME OF THEIR BEST IN AUTUMN. SWEET POTATOES ARE AT THEIR BEST IN AUTUMN. A SWEET POTATO IN A SOUP IN AUTUMN IS SOMETHING TO TAKE SERIOUSLY. I mean serve this with a great bread and it is game over!!
SWEET POTATO SOUP
Serves 3-4
1 pound sausage
2 yellow onions
3 cloves garlic, minced
2 sweet potatoes, halved and cut into 1/4 inch slices
4 cups broth
2 cups spinach
Salt & pepper
Brown sausage in the base of a stockpot over medium heat for about 5-7 minutes on each side. Remove from pan and slice into medallions. Raise heat to medium high and cook onions and garlic for 5 minutes. Add potatoes, cooking for another 12 minutes. Pour broth into pot. Cover and simmer for 20 minutes. Remove about 3/4 of onions and potatoes from soup and puree in blender. Return puree to broth and stir to re-incorporate. Add sausage medallions and spinach to soup and cook until spinach is wilted. Remove from heat and season generously with salt & pepper.
- 1 pound sausage
- 2 yellow onions
- 3 cloves garlic, minced
- 2 sweet potatoes, halved and cut into ¼ inch slices
- 4 cups broth
- 2 cups spinach
- Salt & pepper
- Brown sausage in the base of a stockpot over medium heat for about 5-7 minutes on each side. Remove from pan and slice into medallions.
- Raise heat to medium high and cook onions and garlic for 5 minutes.
- Add potatoes, cooking for another 12 minutes.
- Pour broth into pot. Cover and simmer for 20 minutes.
- Remove about ¾ of onions and potatoes from soup and puree in blender.
- Return puree to broth and stir to re-incorporate.
- Add sausage medallions and spinach to soup and cook until spinach is wilted.
- Remove from heat and season generously with salt & pepper.
Inspired by Epicurious.
