2 tablespoons butter
2 ribs celery, chopped
1 medium sweet onion, chopped
1 large carrot, peeled and chopped
1 teaspoon minced garlic
5 medium sweet potatoes (or yams), peeled and chopped (3 large)
¼ cup white wine
4 cups chicken broth (or vegetable stock)
¾ cup orange juice
1 teaspoon pumpkin pie spice
¼ teaspoon dried ground sage
Zest from 1 orange
½ cup cream or half and half
Salt to taste
Ground Black Pepper to taste
In a large pot, over medium heat, melt butter and sauté celery, onion and carrot for 5 minutes, add garlic and saute for an additional minute.
Add cubed sweet potatoes to pot and sauté for 5 minutes. Add white wine and deglaze the bottom of the pot. Add chicken broth, orange juice, pumpkin pie spice, sage and orange zest. Bring to a boil. Reduce heat to low and simmer for 25 – 30 minutes until sweet potatoes are tender.
Puree mixture in batches in a blender or food processor (BE CAREFUL-this is very hot!) or with an immersion blender until smooth. Return soup to pot if using a blender or food processor.
Over medium heat, add cream and adjust salt and pepper, if necessary.