Creamy Roasted Sweet Potato Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 35 mins
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Servings
5
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Calories
379 kcal
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Course
Main Course
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Cuisine
American
Creamy Roasted Sweet Potato Soup
Description
Creamy Roasted Sweet Potato Soup begins by baking whole sweet potatoes until tender, which intensifies their natural sweetness. After cooling, the sweet potato flesh is combined with sautéed yellow onions and garlic cooked in butter. Chicken stock is added along with smoked paprika, brown sugar, turmeric, salt, and optional cayenne pepper to build a seasoned base.
The ingredients are simmered together and then pureed until smooth, resulting in a velvety soup with a rich sweet and earthy flavor profile. The addition of whole milk provides creaminess without heaviness. Optional garnishes such as pepitas add a crunchy texture contrast, and a dollop of crema contributes a cool, creamy finish.
This soup works well as a starter or light meal, especially during cooler seasons. Its layered seasoning and roasting bring depth that elevates the humble sweet potato. Adjusting spices like cayenne allows customization of heat level.
Adding sour cream or yogurt as garnish will increase richness. Toasted nuts or crunchy toppings offer texture variations to complement the smooth soup.
Ingredients
- 3 pounds sweet potato
- 2 tablespoons butter (salted)
- 3 cloves garlic minced
- ½ cup yellow onion finely diced
- 4 cups chicken stock
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon Turmeric
- 1 tablespoon light brown sugar
- 2 dashes cayenne pepper (optional)
- ½ cup milk whole
- Pepitas (optional, garnish)
- crema (optional, garnish)
Instructions
- Score sweet potatoes with a sharp knife in an X and bake at 350 for about an hour, or until the sweet potatoes are fully cooked.
- Remove from oven, slice each sweet potato in half, and let cool.
- In a large pot, melt 2 tablespoons of salted butter over medium heat.
- Add ½ cup diced yellow onion and 3 minced cloves of garlic to the pot. Cook for 5 minutes, stirring occasionally.
- Add 4 cups of chicken stock and increase heat to medium-high.
- Scoop out the sweet potato and add to the pot. Reserve the skins for another use or toss.
- Add 1 teaspoon smoked paprika, 1 tablespoon light brown sugar, 1 teaspoon salt, ½ teaspoon turmeric, and 2 dashes of cayenne (optional) and stir.
- Continue cooking over medium-high heat for 5 minutes. Reduce heat to low. Using a stick blender, blend until smooth. Or blend in a blender in batches.
- Add ½ cup whole milk and stir. Taste and adjust seasonings if necessary.
- Garnish with pepitas and crema (optional), or whatever tasty toppings you have on hand.
Notes
- Use a swirl of sour cream, crema, or Greek yogurt to add richness.
- Add crunchy toppings like pepitas, pecans, or roasted chickpeas for texture contrast.
- Sweet potato skins can be saved and used in other recipes or discarded.
- If desired, adjust cayenne pepper to control spiciness.
- Nutrition info provided is an estimate and may vary with ingredient brands.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 379 kcal
% Daily Value*
| Calories | 379kcal | 19% |
| Carbohydrates | 68g | 23% |
| Protein | 10g | 20% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 21mg | 7% |
| Sodium | 937mg | 39% |
| Potassium | 1213mg | 26% |
| Fiber | 9g | 36% |
| Sugar | 19g | 38% |
| Vitamin A | 39160IU | 783% |
| Vitamin C | 9mg | 10% |
| Calcium | 130mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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