Oh dear Autumn is arrived and that’s the perfect time for soup and hot dishes. So, why not start this amazing season full of yellows, oranges, red and brown with a warm Sweet Potato Soup?

Only having a look at the color, it instantly remind me of the colour of leaves that cover the streets, paths and courtyard during this time. For me Autumn has both positive and negative aspects. Looking leaves fall off the branches make me feel a bit sad, beacuse I see them as the tears of the trees. Neverthless, Autumn is one of my favourite season, it’s not cold but not even warm. It’s the good middle way between summer and winter. Perfect time for books, cup of hot teas and chocolate. I have to admit that I am a beginner with the eating of Soup, but this one stole my taste buds.

But let’s see how to do this delicious Sweet Potato Soup!

SWEET POTATO SOUP

• 2 tablespoons of unsalted butter
• 2 tablespoons of extra virgin olive oil
• 2 teaspoons fresh rosemary
• 1 large onion
• 1 large clove of garlic
• 500g sweet potato
• 1 liter of vegetable broth
• 100g mascarpone cheese
• Salt (as much as you need)

First of all, peel off the skin of sweet potato and cut them into cubes. In a large saucepan, heat over a medium heat the butter and the oil. When the butter has melted, add the onion that you sliced before. Let it cook for about 5 minutes and stir occasionaly. After that, add the garlic that you cut into little pieces before and let them cook for another minute.

Add the chopped rosemary, sweet potatoes and the vegetable broth. let it cook until it comes to boil. After that reduce the heat and it cook slowly for about 20-25 minutes until the potatoes are soft. Let all cool and then put the mixture onto the blender and blend all until its creamy.

Move back the mixture into the saucepan, add mascarpone cheese and stiractively, until the cheese is melted. Add salt, as much as you need and serve hot with a bit of rosemary on the top.

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