Creamy Pear and Sweet Potato Soup

  • 1 ½ lbs yams, sweet potatoes, or butternut squash
  • 4 cups water or light vegetable stock
  • 1 3” piece of cinnamon bark
  • 1 ¼ tsp salt
  • 3 large ripe pears, not Bosc
  • 2 TB butter
  • ¼ cup dry white wine
  • 1/3 cup half & half
  • Fresh thyme or lemon thyme

Peel yams, sweet potatoes or squash and cut into ½” dice. Put into saucepan with the water or vegetable stock, cinnamon stick and salt. Bring to a boil, cover, and simmer about 15 minutes until tender. Remove lid and let simmer an additional 5 minutes. Remove cinnamon stick, discard. Peel and core the pears, slice thinly. In a heavy skillet, sauté pears in the butter for about 5 minutes over medium heat, stirring frequently. Add the wine, cover and simmer about 10 minutes longer. Add pears and their liquid to the yams and puree using a hand blender, blender or food processor. Return to soup pot, add the half & half, taste and adjust seasonings. Heat gently, avoid boiling the soup. Garnish with a small sprinkle of thyme leaves. Serves 6.

Adapted from Still Life with Menu by Mollie Katzen