Cream of Sweet Potato Soup

1. 1

   Preheat oven to 375F.

2. 2

   Bake the sweet potatoes for 45 minutes or until they are soft Cool the potatoes until they can be handled.

3. 3

   Peel away the skin, then put the potatoes into a large bowl.

4. 4

   Mash the potatoes for 15 to 20 seconds, but you do not need to mash them until they are entirely smooth.

5. 5

   Spoon the mashed sweet potato into a large saucepan over medium/high heat, add the remaining ingredients and stir to combine.

6. 6

   When the soup begins to boil, reduce the heat and simmer for 50 to 60 minutes.

7. 7

   Cashews should be soft.

8. 8

   Serve piping hot.

* Per serving · 4 servings · Values may vary.

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