This sweet and savory soup is quick and easy to prepare. You can substitute butternut squash or pumpkin for the sweet potatoes, depending on what you have on hand.

Ingredients

• 4 tablespoons butter, divided
• 2 medium leeks (white portion only), finely chopped
• 3 garlic cloves, minced
• 4 cups cubed peeled sweet potatoes (about 1-1/2 pounds)
• 1 teaspoon salt, divided
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper
• 5 cups vegetable stock
• 2 cups heavy whipping cream
• 4 teaspoons fresh thyme leaves, divided
• 12 ounces lump crabmeat, drained
• croutons, optional

Directions

1. In a Dutch oven, heat 2 tablespoons butter over medium heat; saute leeks and garlic until leeks are tender, 4-6 minutes.
2. Stir in sweet potatoes, 3/4 teaspoon salt, cinnamon, cayenne and stock; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 15-20 minutes.
3. Puree soup using an immersion blender or cool slightly and puree soup in batches in a blender; return to pan. Stir in cream and 2 teaspoons thyme; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes.
4. Meanwhile, in a large skillet, melt remaining 2 tablespoons butter over medium heat. Add crab and the remaining salt and thyme; cook 5 minutes, stirring gently to combine. Top servings with crab mixture, and croutons if desired.