Peanut, Yam, and Chipotle Soup

I find myself making a lot more soup this time of year. Here is another flavorful one from the Cafe Flora Cookbook. 

Peanut, Yam and Chipotle Soup

adapted from Cafe Flora

1 tablespoon vegetable oil

1 medium yellow onion

salt

1 tablespoon minced, peeled fresh ginger

4 cloves garlic, minced

1 teaspoon coriander seeds, toasted and ground

1 large yam (about 1 pound, peeled and cubed)

4 cups vegetable stock

3 tablespoons natural peanut butter

1/8 teaspoon chipotle powder

peanuts, toasted and chopped

Heat the oil in a large heavy bottomed soup pot over medium heat. Add the onion and 1/2 teaspoon salt, and saute until the onion is soft and translucent, about 10 minutes, stirring several times. Add the ginger, garlic, and coriander seed, and cook for 1 minute.

Add the stock and the yam and bring the pot to a boil. Reduce the head to low and cook, covered, until the yam is very tender, about 10 minutes.

Puree about 2 cups of the soup in a blender and return to pot, or use an immersion blender careful to leave a few larger pieces of yam. 

Stir in the peanut butter, and chipotle powder. Bring the pot to a boil, lower the heat, and simmer for 10 minutes. Add salt to taste. Ladle into bowls, sprinkle with chopped peanuts, and serve. 

Roasted Acorn Squash and Garnet Yam Soup

This soup was pretty easy to make although roasting the yams and squash took 45 minutes . I added a very small amount 1/8 teaspoon or less of nutmeg. Would be a great weekend lunch treat.

Roasted Acorn Squash and Garnet Yam Soup
from Infraredherring
Serves 4 as an appetizer; 2 as a main dish

1 medium acorn squash, peeled, seeded, and cut into large cubes
2 medium garnet yams, peeled and cut into large cubes
1/2 teaspoon kosher salt
freshly ground black pepper
1/2 tablespoon olive oil
1 oz. slab bacon (or 2 slices bacon), finely diced
2 apples, peeled, cored, and diced
2 cups chicken stock
sour cream, to garnish

1. Toss the squash and yams with the salt, pepper, and olive oil. Roast at 450ºF for 45 minutes, or until tender.

2. While the vegetables are roasting, cook the bacon in a small skillet over medium-low heat until fat is rendered and bacon is crispy. Using a slotted spoon, scoop the bacon out and set aside. Turn up the heat to medium high, and add the apples. Toss to coat with the bacon fat, and cook, stirring frequently, until apples are browned.

3. Using an immersion blender (or in a regular blender), blend the roasted vegetables, half the crispy bacon, and chicken stock together until you have a smooth purée. Check the seasoning, and add salt and pepper if necessary. Serve hot, garnished with the caramelized apple, the remaining crisped bacon, and a dollop of sour cream. Enjoy!

Yam and Pepita Quesadilla

Sorry for the inconvenience, but this post has been updated with new photos.  You can find the updated version here.