Steps:
- Melt butter in soup pot over medium heat
- add celery onion garlic and leek and cook to softened 5 minutes
- add sweet potatoes broth peanut butter and cinnamon stick, bring to a simmer and cook for 25 minutes to tender
- remove and discard stick. Puree soup (and strain if you want)
- Return to soup pot and add 1/2 cup cream over low heat. Salt to taste. Do not let boil
- Combine remaining cream with molasses, nutmeg, pinch salt. Whip to stiff peaks.
- Serve with dollop of whipped cream and garnish with chopped peanuts (optional)
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