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Sweet potato & crab soup

Tip: you can also use butternut squash instead of sweet potatoes.

2 lbs sweet potatoes, peeled & cubed
1 tbs minced garlic
1 tbs olive oil
salt & pepper
6 cups chicken stock (preferably homemade)
cajun seasoning & hot sauce to taste
1/2 pound crab meat, picked through
1/2 cup half & half
1 tsp fresh chopped parsley
shredded mozzarella cheese (garnish)

Toss cubed sweet potatoes with olive oil, garlic and salt/pepper. Roast at 375 for 45 minutes on a foil-lined pan. When the potatoes are tender, add half of them to 3 cups of the stock in a blender. Blend until smooth. Add to a soup pot. Blend the other half of the potatoes with the remaining stock.

Over medium heat, warm the sweet potato puree through until simmering. Add seasonings to taste. Add the crab meat, folding in carefully to combine. Add the half & half and parsley, stirring gently. Let simmer over low heat for a few minutes to let flavors combine.

Ladle into bowls and top with cheese.