Sweet Potato and Pear Soup

Serve this autumn soup as an appetizer before a holiday meal, or as a light dinner with crusty rolls.

1 (11.5-ounce) can Pear KERNS from LIBBY'S All Nectar
1 tablespoon vegetable oil
1 small onion, chopped
3 cups peeled and diced sweet potatoes
3 pears, peeled, cored and diced
3 cups chicken broth
1 cinnamon stick

1. Heat oil in large saucepan over medium heat. Add onion, cook for 10 minutes or until tender. Add potatoes, pears, nectar, broth and cinnamon stick; cook until mixture comes to a gentle boil. Reduce heat to low; cook for 45 minutes or until potatoes are tender. Remove cinnamon stick.

2. Puree soup in several batches until smooth; return to saucepan. Season to taste with salt and ground black pepper. Serve with a dollop of sour cream and a sprinkle of cinnamon, if desired.

Makes 6 servings.

Recipe and photograph are the property of Nestle and Meals.com - used with permission.