Gluten, Dairy, Sugar-free
- 3 pounds sweet potatoes, peeled and cut into 1-inch cubes (about 8 cups)
- 2 tablespoons olive oil
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried minced onion
- 1 teaspoon dried celery flakes, optional
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon dried thyme
- 1/8 teaspoon ground chipotle pepper
- 6 cups reduced-sodium chicken broth
- ¼ cup raw pepitas (pumpkin seeds)
- In a 4- or 5-qt. slow cooker, combine all ingredients pepitas.
- Cook, covered, on low until potatoes are tender, 5-6 hours.
- Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to slow cooker and heat through. Top pepitas.
- Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
- Use 1 medium onion and 2 celery ribs, chopped, if you want to use fresh instead of dried.
- If you prefer fresh herbs, use 3/4 tsp. minced fresh thyme in place of the 1/4 tsp. dried.
- The potatoes will be tender in 5-6 hours, but they can be cooked longer since they’ll eventually be pureed.
- 1 medium-sized pumpkin (8” diameter) or butternut squash can be substituted for potatoes
- Chipotle pepper adds a touch of smoky heat, but it can be omitted.