Creamy Roasted Sweet Potato Soup

Creamy Roasted Sweet Potato Soup

Straddling the space between hearty and light, this Creamy Roasted Sweet Potato Soup is a comforting meal just begging to be garnished with tasty toppings.

Course Main Course

Cuisine American

Keyword creamy sweet potato soup

Prep Time 15

Cook Time 1 20

Total Time 1 35

Servings

Calories 379kcal

Author Christina Koncker

Ingredients

3 lbs sweet potatoes
2 tablespoon butter (salted)
3 cloves garlic minced
½ cup yellow onion finely diced
4 cups chicken stock
1 tsp smoked paprika
1 tsp salt
½ teaspoon turmeric
1 tbsp light brown sugar
2 dashes cayenne pepper (optional)
½ 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.
3 lbs sweet potatoes
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.
2 tablespoon butter
Add ½ cup diced yellow onion and 3 minced cloves of garlic to the pot. Cook for 5 minutes, stirring occasionally.
3 cloves garlic, ½ cup yellow onion
Add 4 cups of chicken stock and increase heat to medium-high.
4 cups chicken stock
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.
1 teaspoon smoked paprika, 1 teaspoon salt, ½ teaspoon turmeric, 1 tablespoon light brown sugar, 2 dashes cayenne pepper
Continue cooking over medium-high heat for 5 minutes. Reduce heat to low. Using a stick blender, blend until smooth.*
Add ½ cup whole milk and stir. Taste and adjust seasonings if necessary.
½ cup whole milk
Garnish with pepitas and crema, or whatever tasty toppings you have on hand.
Pepitas, Crema

Notes

*Or blend the soup in a blender in batches.

Nutrition