This Sweet Potato Soup recipe will warm you up on cold Vermont days

Who doesn't love sweet potato soup? It's quick and easy to make, it's healthy and delicious, and it warms the bones on cold Vermont winter days. 

This recipe comes out fairly thick. It can be thinned using water or broth. A dollop of sour cream or plain Greek yogurt on top of each serving can be a nice counterbalance to the sweetness of the soup.

1. ​Melt 1 tablespoon of salted butter in a sauce pot over medium heat
    
2. Add 1 tablespoon of flour and stir constantly until the mixture takes on a light caramel color
    
3. Then add 1.5 cups of chicken or vegetable broth and 1 tablespoon of light brown sugar, or give it the Vermont touch with a little maple syrup
    
4. Bring this to a boil, then lower the heat to reach a simmer
    
5. Next, stir in:
   1.5 cups of cooked sweet potatoes
   1/4 teaspoon of ground ginger
   1/8 teaspoon of cinnamon
   1/8 teaspoon of ground nutmeg
    
6. Bring the mixture back to a simmer, and cook for five more minutes
    
7. Use an immersion blender (stick blender) to puree the soup, or let it cool a bit and puree in a blender in small batches. Return it to the pot. Do not blend hot soup!
    
8. Add 1 cup of milk and reheat slowly
    
9. Taste and season with salt and pepper before serving in warm bowls