sweet potato soup
This roasted sweet potato soup is an easy, heart-warming and comforting recipe for the fall/winter. It’s smooth and creamy and addicting!
1 tbsp olive oil
1 tbsp unsalted butter
1 large onion, diced
1 clove garlic
1 lb sweet potato
1 lb squash
3 cups chicken stock, vegetable stock, or water
1 tsp salt
¼ tsp nutmeg
3 tbsp maple syrup
1/2 13-ounce can coconut milk
Circle loaf of sourdough bread for serving
Immersion blender or blender
HEAT the olive oil and butter in a large pot until melted.
ADD the onion and garlic and saute over medium heat until tender and translucent, about 6 minutes.
ADD the cubed sweet potatoes and squash and toss to coat with the oil, butter, and onions.
POUR in the chicken stock or water, sea salt and nutmeg. Bring to boil and lower the heat to a simmer. Cook partially covered until tender, about 20 minutes.
ADD with maple syrup and coconut milk. Cook until heated through.
Puree soup with an immersion blender or in batches in a blender. Taste for seasoning.
SERVE in a scooped out sourdough bread loaf or bowls.
STORAGE: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge, or up to 3 months frozen.
MAKE AHEAD: You can roast the sweet potatoes 3 days ahead of time or even 3 months ahead of time. When ready to use, just add them to the pot along with the vegetable broth, bring to a boil and cook as usual.
SUBSTITUTIONS: If you prefer to leave out the maple syrup, that's totally fine. | If you prefer to use more coconut milk, use a full can and use 1 cup less vegetable or chicken stock.
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