Peanut Butter for the Hungry

Autumn Gold Peanut SoupServes: Makes 4 servings (1 1/4 cups or 300 mL)

Creamy peanut butter and golden yams lend rich color and a velvety texture to this elegant soup. Enjoy it as a prelude to any holiday or special-occasion dinner.


1 tsp oil 5 mL
1 cup chopped onion 250 mL
1 tsp ground cumin 5 mL
1 lb yams, peeled and cut into chunks 450 g
1 large green apple, peeled and cut into chunks 1
1 can chicken broth 14 ½ oz
1 can apple juice 6 ounces
1/8 tsp cinnamon 0.5 mL
salt and pepper to taste
1/2 cup creamy peanut butter 125 mL
garnish: sour cream, chopped peanuts, chives and thin apple slices


Heat oil in large saucepan over medium heat. Add onion and cumin. Cook, stirring occasionally until onion is transparent. Add yams, apple, chicken broth, apple juice, cinnamon, and salt and pepper to taste.

Cover and bring liquid to a boil. Reduce heat and simmer until yams and apples are tender, about 20 minutes. Add peanut butter and stir until melted.

Puree soup in a food processor or blender until smooth.

Return to pan and heat through.

To serve, ladle soup in bowls and garnish with sour cream, chopped peanuts, chives and thinly sliced apples.

Nutritional Information:

Calories: 418
Proteins: 15 g
Total Fat: 19 g fat (39% cal from fat)
Carbohydrates: 52 g
Cholesterol: 1 mg
Fiber: 8 g
Sodium: 812 mg