1. Melt butter in dutch oven. Add chopped onion and cook 5 minutes. 2. In a blender, puree sweet potatoes and 1 cup broth together until smooth. (if using canned sweet potatoes, drain and rinse before blending.). 3. Over medium high heat, add remaining broth, sweet potato mixture, pumpkin, apple butter, peanut butter and orange juice into the soup pot. 4. Bring to boil, lower heat and simmer for 10 minutes, stirring occasionally. 5. Just before serving, remove from heat and add milk or cream. ---------------------------------------------------------------------------
Nutrition
Ingredients
