As we near the end of October, I'm happy to say that I still haven't made or eaten anything with pumpkin in it -- AND I HAVE SURVIVED! Seriously, I'm not a pumpkin hater. Not at all. You'll find lots of pumpkin recipes here on the blog. But this year, pumpkin-spice everything has made me feel like taking a pumpkin holiday and focusing on enjoying the other fruits and veggies of fall.
Which is how I got hooked on this slow cooker sweet potato and cheddar soup. It's got a couple of canned chipotle peppers in adobo sauce cooked into it, which gives the soup just the right amount of smoky spiciness.
It's like taking all the best flavors and smells of fall and immersion blending them into a warming, comforting bowl of soup.
Makes me want to snuggle in front of a fire with a cozy chenille throw.
Which I could do if it would stop being 78 degrees outside every damned day! Jeez louise, enough already with the summertime: I am so ready for fall.
Plus, this is a slow cooker soup, which is the plussiest of all the plusses because it means very little effort is expended yet the results are ooh-aah amazing.
That's my kind of meal, because you know The Ninj is all about keeping the food real and the recipes easy.
Oh and hey? This slow cooker sweet potato and cheddar soup makes an impressive-but-effortless Thanksgiving dinner soup course.
Do you incorporate soup into your Thanksgiving dinner? Leave a comment: The Ninj wants to know.
Slow Cooker Sweet Potato and Cheddar Soup
(adapted from The Cabot Creamery Cookbook)
Ingredients:
3-4 stalks celery, chopped
1 large sweet onion, chopped
2 pounds sweet potatoes, peeled and chopped
6 cups reduced-sodium chicken or vegetable broth
1-2 canned chipotle peppers in adobo sauce, coarsely chopped
1 teaspoon salt
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 1/2 cups shredded sharp cheddar cheese (I use Cabot Seriously Sharp), plus more for serving
Sliced green onion for garnish
Directions:
Combine the first 8 ingredients (celery through cinnamon) in the crock of a slow cooker. Cover and cook on LOW for about 6 hours or until the sweet potatoes are extremely tender. Puree the soup in the crock using an immersion blender, then add the cheese and stir until melted. Serve topped with sliced green onion and more shredded cheddar.
www.yankeekitchenninja.com
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