I found this recipe in the Atlanta Journal Constitution (AJC) newspaper food section back in 2006 or 2007. A subscriber of the AJC had experienced a delicious soup at a local French restaurant in the Atlanta area. So, the subscriber wrote to the newspaper and requested for the food section to obtain the recipe from the chef and to publish the Sweet Potato or Butternut Squash recipe in the AJC and that's where I saw the recipe. Sweet Potatoes are about the one of the most reasonably priced vegetable that one can find in the South and they are very flavorful to eat and colorful to cook with. I have made a few changes to the original recipe. You can cook it as a bisque or if you want a healthier soup, you can eliminate the white wine, the cream and butter. The soup will still taste delicious but of course it won't be bisque but it is definitely worth cooking and eating. Enjoy!

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