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Autumn Sweet Potato Soup
4.9 from 87 votes

Autumn Sweet Potato Soup

Autumn Sweet Potato Soup blends orange sweet potatoes, zucchini, and diced tomatoes into a hearty broth enriched by peanut butter and nuanced with spices like thyme, cumin, and ginger. This combination creates a creamy, slightly spicy soup with a smooth texture and a subtle peanut undertone. The soup simmers gently, allowing the vegetables to soften while the flavors meld together. It's suitable for a comforting meal during cooler months, offering both warmth and satisfying depth.

Prep Time
5 mins
Cook Time
55 mins
Total Time
1 hr
Servings: 8 servings
Calories: 239 kcal
Course: Soup
Cuisine: American

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 yellow onion large; peeled and diced
  • 2 cloves garlic crushed
  • 2 1/2 pounds sweet potato aka yams; orange; peeled and cubed
  • 1 pound zucchini sliced
  • 2 quarts vegetable stock you can substitute chicken stock if not vegan/vegetarian, yellow
  • 1 tablespoon thyme fresh leaves
  • 1 teaspoon cumin
  • 1/2 teaspoon ground ginger
  • Pinch cayenne pepper (or more to taste)
  • 3 tomato or one 14 oz. can diced tomatoes, medium; peeled and diced
  • 1/3 cup peanut butter or more to taste, creamy
  • salt to taste
  • black pepper to taste
  • peanuts optional, chopped; roasted; or fresh; for garnish
  • thyme leaves optional, chopped; roasted; or fresh; for garnish

Instructions

    Cup of Yum
  1. Heat olive oil over medium till hot (not smoking). Sauté onion in the oil until it begins to soften and turn golden, about 10 minutes. Add garlic and continue to sauté for 3 minutes more.
  2. Add sweet potatoes, zucchini, vegetable stock, thyme leaves, cumin, ginger, and cayenne to the pot. I like to use ¼ tsp of cayenne, which gives a nice spicy kick to the soup. If you’re sensitive to spice, start with 1/8 tsp. Bring mixture to a boil, then reduce to a light simmer for 20 minutes.
  3. Add diced tomatoes to the pot (learn how to peel tomatoes here). Simmer for 5-10 minutes more until all the vegetables are tender.
  4. Stir 1/3 cup peanut butter into the broth until it dissolves. Remove from heat. Season with salt and pepper to taste. Add more cayenne for heat, if desired. Add additional peanut butter to taste. Some like it with just a hint of peanut flavor. I typically use a few more tablespoons (around 1/2 cup total) because I love peanut butter. Adjust until the flavor is to your liking.
  5. Soup may be served as-is (chunky with texture), or you can puree the soup with an immersion blender until smooth. Serve garnished with chopped roasted peanuts or fresh thyme leaves.

Notes

  • Inform guests about the peanut butter to prevent allergic reactions, as peanut allergies can be severe.
  • Use gluten-free broth and peanut butter to keep the soup safe for gluten-sensitive individuals.
  • If reheating leftovers, add broth or water to restore the soup's original consistency since it thickens when chilled.
  • Adjust peanut butter and cayenne pepper quantities to taste, balancing richness and heat as preferred.

Nutrition Information

Calories 239kcal (12%) Carbohydrates 39g (13%) Protein 6g (12%) Fat 8g (12%) Saturated Fat 1g (5%) Sodium 1082mg (45%) Potassium 835mg (18%) Fiber 6g (24%) Sugar 12g (24%) Vitamin A 21153IU (423%) Vitamin C 23mg (26%) Calcium 71mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 239

% Daily Value*

Calories 239kcal 12%
Carbohydrates 39g 13%
Protein 6g 12%
Fat 8g 12%
Saturated Fat 1g 5%
Sodium 1082mg 45%
Potassium 835mg 18%
Fiber 6g 24%
Sugar 12g 24%
Vitamin A 21153IU 423%
Vitamin C 23mg 26%
Calcium 71mg 7%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.