Creamy Baked Sweet Potato Soup

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:

Spicy Roasted Carrot Soup

Roasted Cauliflower Corn Chowder

Creamy Baked Sweet Potato Soup

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.

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 1 hr 20 mins

Course Main Course

Servings 5

Ingredients

  

• 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)

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 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.

Notes

*Or blend the soup in a blender in batches. 

Keyword baked sweet potato, creamy sweet potato soup, soup, sweet potato