Sweet Potato, corn and Jalapeno Bisque

Ingredients:
• 1 tablespoon peanut oil
• 1 cup chopped onions
• 1 tablespoon minced garlic
• 6 medium size sweet potatoes, peeled and cut into 1" squares
• 8 cups chicken or vegetable stock
• 2 medium jalapeno's, stemmed, seeded and finely chopped
• 1 cups corn kernels
• 1/4 cup molasses
• 1/2 teaspoon cayenne
• Salt and pepper
• Pinch ground cinnamon
• Finely chopped green onions for garnish

Heat oil in Dutch oven over medium heat. After one minute, add onions and garlic. Let onions sweat until soft, usually 2 to 3 minutes. Add potatoes and stock and bring to a boil. Reduce heat and cook for an additional 10 minutes.

Remove from heat and puree sauce until smooth. Return to Dutch oven and over medium heat add corn, jalapeno and molasses. Stir well. Season to taste with salt, pepper, cayenne pepper and cinnamon.

Bring soup to simmer and serve, adding onions as a garnish.

Can be frozen, allow to cool first.

For a variation, substitute half of the sweet potatoes for 1 butter nut squash cooked in oven. Remove skin and seeds, cut into squares and add to soup before puree'ing. Inspired and altered by Greg Barton.