5 from 12 votes
Creamy Roasted Sweet Potato Soup
Creamy Roasted Sweet Potato Soup blends roasted sweet potatoes with sautéed onions, garlic, and spices like smoked paprika and turmeric into a smooth, comforting soup. The addition of whole milk enriches the texture, while optional garnishes like pepitas and crema add crunch and creaminess. This soup delivers a warming, slightly sweet, and mildly spiced experience.
Prep Time
15 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 35 mins
Servings:
5
Calories:
379 kcal
Course:
Main Course
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 5 Serving
Amount Per Serving
Calories 379
% 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.