Straddling the space between hearty and light, this Creamy Baked Sweet Potato Soup is a comforting meal just begging to be garnished with tasty toppings.
There’s something unequivocally comforting about a bowl of soup when the weather turns cool and crisp. Hearty soups, creamy soups, spicy soups, noodle soups, I don’t discriminate, I love ‘em all.
The soup I’m about to lay on you – Creamy Baked Sweet Potato Soup – lives in the space between hearty and light. It’s creamy and luxurious, each spoonful bursting with sweet potato flavor bolstered by complementary seasonings; garlic, onion, brown sugar, and smoked paprika offer a beautiful balance to this creamy bowl of sweet potato goodness.
A Note on Textural Contrast
The beauty of this being a mild-flavored soup is that you can easily switch up the flavor profile, depending on your mood. A few dashes of hot sauce, a swirl of crema, a peppering of fresh or dried herbs, a sprinkling of shredded cheese, and voila! Each bowlful can be a unique experience.
I opted for toasted pepitas and a generous swirl of crema.
Effort Required: Slight Forethought and a Willingness to Blend
This soup comes together pretty quickly once you have the baking of the sweet potatoes out of the way. You could even bake the sweet potatoes a bit in advance, then assemble the soup at a later time. And the seasonings are kept to a minimum 1) to let the flavor of the sweet potato star and 2) laziness. This soup requires a handful of pantry staples and a willingness to blend the soup. Give me that and you’ll have a lovely creamy sweet potato soup with leftovers to boot.
This makes around 5-6 servings, factoring in tasty garnishes and a carby, dippable side. Creamy Baked Sweet Potato Soup reheats beautifully and you can freeze it in individual portion sizes for quick single-serve meals.
If you’re looking for more cozy soups, give these a try:
Creamy Baked Sweet Potato Soup
- 3 lbs sweet potatoes
- 2 tbsp butter (salted)
- 3 cloves garlic minced
- 1/2 cup yellow onion finely diced
- 4 cups chicken stock
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp turmeric
- 1 tbsp light brown sugar
- 2 dashes cayenne pepper (optional)
- 1/2 cup whole milk
- Pepitas (optional, garnish)
- Crema (optional, garnish)
- 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 1/2 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, 1/2 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.*
- Add 1/2 cup whole milk and stir. Taste and adjust seasonings if necessary.
- Garnish with pepitas and crema, or whatever tasty toppings you have on hand.