Roasted Sweet Potato Soup

• 3 pounds sweet potatoes, peeled and cut into 1-inch cubes
• 2 large sweet onions, coarsely chopped
• 1 can (49-1/2 ounces) chicken broth, divided
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons maple syrup
• 1 garlic clove, minced
• 1/4 teaspoon pepper
• Salted pumpkin seeds or pepitas, optional

1. Place sweet potatoes and onions in separate greased 15x10x1-in. baking pans. Bake, uncovered, at 425u0b0 for 15 minutes, stirring once.
2. Meanwhile, combine 1/2 cup broth, soy sauce, maple syrup and garlic; drizzle over onions and toss to coat. Bake potatoes and onions 15-20 minutes longer or until tender.
3. In a blender, cover and process potatoes and remaining broth in batches until smooth. Transfer mixture to a Dutch oven; add onion mixture and pepper. Heat through. Garnish with pumpkin seeds if desired.

sweet potatoes, sweet onions, chicken broth, soy sauce, maple syrup, garlic, pepper, pumpkin seeds

Taken from www.tasteofhome.com/recipes/roasted-sweet-potato-soup/ (may not work)