Sweet Potato Bisque

4 Medium Sweet Potatoes, peeled and quartered
1 Large Yellow Onion, sliced thin
1 teas. Watkins Liquid Garlic
1 Tbsp. Watkins Original Grapeseed Oil
1 Tbsp. Butter
10 Cups Water
1 Heaping Tbsp. Flour
1/4 Cup Prepared Watkins Chicken Soup Base
1/4 -1/2 Cup Buttermilk
1 teas. Watkins Nutmeg
1 teas. Watkins Ginger
1 teas. Watkins Pepper
1 teas. Watkins Thyme
1/2 teas. Watkins Cumin
Salt 
Watkins Black Pepper
Sour Cream
Chopped Chives

Directions:
Roast sweet potatoes in 450 degree F (230 degrees C) oven for 30 minutes. Remove from oven and slice open, allowing to cool while assembling rest of soup. Sauté onion in liquid garlic, grapeseed oil and butter until soft and slightly browned. Add potatoes to pot and sauté 1 minute. Stir in flour. Deglaze pan with broth, scraping up brown bits. Add water and sweet potato flesh. Bring mixture to a boil and reduce heat to medium low. Simmer partially covered for approximately 30 minutes or until vegetables are tender. (Liquid will have reduced to approximately 8 cups.) Remove from heat and puree soup in batches in blender or directly in pot with hand-held blender. Return soup to pot and re-heat over low heat. Add buttermilk, nutmeg, ginger, pepper, thyme, cumin, and salt and pepper to taste, stirring well. Serve hot with dollop of sour cream and garnish of chopped chives. Makes 8

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