Fall Bounty Yam and Apple Soup

I am finally emerging from under the dark cloud of the cold that was plaguing me for most of last week. I have a peculiarity in that I cannot fall asleep if I can't breathe through my nose, so last week was not a good sleep week. However, I am finally getting over it--and yesterday, Noah came down with it. The poor kid did not stir from the couch from 9 a.m. until supper time. As a mom, I was a little desperate to get some nutrition into him (he hadn't eaten anything all day, and had barely had anything to drink) so I made this soup for supper. It was delicious! Another one for the cookbook--and for you.

Enjoy!

Fall Bounty Yam and Apple Soup
Makes about 10 cups

2 tbsp. butter
2 tbsp. olive oil
2 med. onions, peeled and chopped
4 cloves garlic, minced
3-4 apples washed, cored and chopped (may be peeled, if desired)
1 lg. yam, peeled and cubed (about 4-5 cups)
1 tsp. cinnamon
1 tsp. ginger
1 tsp. thyme
1/2 tsp. nutmeg
1/4 tsp. ground or cracked coriander seed
1/8 tsp. ground cloves
6 c. homemade chicken or turkey stock
2 tsp. sea salt
cracked black pepper, to taste
sour cream or plain yogurt for garnish

Melt butter and olive oil in large pot; sauté onions and garlic until onions wilt. Add apples, yams and spices and sauté until apples begin to get soft, a couple of minutes. Add chicken stock and salt; cover and cook over medium-low heat until yams are cooked through (about fifteen minutes). Turn off heat and blend, either in pot with hand-held blender or by running through blender in batches. Adjust seasonings and serve with a dollop of sour cream in each bowl.

Would be a wonderful starter to a larger meal, as well.

(Noah managed to get a half a scoop down last night, and after a good night's sleep, seems to be on the mend today.)