Kwanzaa Squash and Peanut Soup

Peel, chunk, and boil the sweet potatoes until chunks are easily pierced with a knife (maybe 20 minutes), then drain.

Over a medium flame, add potatoes to mashed (i.e. defrosted or cooked) squash and add stock and butter, stirring to incorporate all ingredients. Bring to a simmer.

Mix peanut butter with a cup of the hot soup in a small bowl, then return mixture to the soup pot. Add salt and pepper to taste.

If you like, top each bowlful with a dollop of sour cream, a few slices of chopped scallion and/or some chopped peanuts. Easy and yummy!