Spicy Sweet Po’tater & Peanut Butter Soup

OH HI! I remember you guys! I took a break from scone’ing last night to make a little soup. [and tell me – who doesn’t need a bowl or 5 of delicious warm soup in this awful frigid weather!]
Allan came home after hearing about a sweet potato and peanut butter soup at work and wanted to see if he’d like it. So off we went.
It turned out really well and was brilliantly easy. Just enough spice [though too much for Allan. If you don’t like/can’t take any spice – don’t use the cayenne!] and a hint of peanutty goodness!
Make this. Do it. Right now. Your face will thank you!

Spicy Sweet Po’tater/Peanut Butter Soup
4-5 medium sweet potatoes/yams, peeled diced
2 medium onions, diced
2 tbsp butter
Drizzle of Olive Oil or Veg oil
Kosher Salt
1 tsp Cayenne Pepper
1-2 tsp Cinnamon
1 pinch ground cloves
1 box organic chicken stock [or veg]
1/2 Cup heavy cream
2 tbsp good quality peanut butter
Put the diced sweet potato in a pan with a drizzle of olive oil, a few good pinches of salt, a few grinds of pepper and the rest of the spices [cinnamon/cloves].
Toss it around to make sure it’s all covered and put it in the oven on 400 for about 45 minutes or until easily pierced with a fork.
While that’s in the oven – throw the diced onion into a pot with the butter and a few pinches of salt. Stir over medium high until the onions are carmelized [20-30 minutes].
Once the taters are cooked – throw them in the pot with the onions and add the chicken stock. Bring to a boil and reduce heat to medium low. Whisk in peanut butter. Using a hand blender [or an actual blender…but a hand blender is cheap and oh so much easier] puree the soup until smooth. Add the cream. Stir.
I topped mine with some greek style yogurt but sour cream or ccreme fraiche would be perfect as well!