Creamy peanut butter and golden yams lend rich color and a velvety texture to this elegant soup. Enjoy it as a prelude to any holiday or special occasion dinner.

Autumn Gold Peanut Soup

1 teaspoon vegetable oil
1 cup chopped onion
1 teaspoon ground cumin
1 pound yams, peeled and cut into chunks
1 large apple, peeled, cored and cut into chunks
1 (14.5-ounce) can chicken broth
3/4 cup apple juice
1/8 teaspoon ground cinnamon
1/2 cup creamy peanut butter

1. Heat oil in large saucepan over medium heat. Add onion and cumin. Cook, stirring occasionally until onion is transparent. Add yams, apple, chicken broth, apple juice and cinnamon. Season to taste with salt and black ground pepper. Cover and bring liquid to a boil. Reduce heat and simmer until yams and apples are tender, about 20 minutes.
2. Add peanut butter and stir until melted. Purée soup in a food processor or blender until smooth. Return to pan and heat through.
3. To serve, ladle soup into bowls and garnish with sour cream, chopped peanuts, chives and thinly sliced apples.

Makes 2 servings.

Recipe courtesy of USA Peanut Council.