This savory roasted sweet potato soup recipe is hearty, filling, and comforting. Look for reddish-brown sweet potatoes with an orange interior like garnet, beauregard, or jewel.

Creamy Orange sweet potato soup in a wood bowl with a spoon on the side and an orange napkin.

Roasted Sweet Potato Soup Tips

The vegetable broth amount listed is an estimate. You want to use enough liquid to cover the sweet potatoes by ~ 1 inch in the stockpot.

Always err on the side of less liquid as you can always add more during cooking and/ or after you blend the soup.

Skip Roasting The Sweet Potatoes If Short On Time

I know. This recipe is for roasted sweet potato soup. Having said that, I have been short on time and skipped that part to get dinner on the table faster. #confessions

Skip the roasting and peel and dice the sweet potatoes. Cook the onions first and then throw them in the pot. Add the broth and cover the sweet potatoes by ~ 1". Bring to a boil, reduce heat to a simmer, cover and cook until tender ~ 20-25 minutes or until tender.

Roasted Sweet Potato Soup Variations

Like your roasted sweet potato soup chunky? Only blend ⅔ of the soup and leave ⅓ of it chunky. This will give the soup more texture.

Like your soup creamier? Substitute some milk or cream for the vegetable broth.

Vegans use olive or coconut oil in place of butter.

3 red brown sweet potatoes close together on a wood cutting board. — *Look for reddish-brown sweet potatoes with an orange interior like garnet, beauregard, or jewel.*

Things In My Kitchen:

Immersion blender - affordable, fast, and has little clean up.
Professional blender - I love my low profile Vitamix blender but this Ninja is almost as good and tons cheaper.

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Roasted Sweet Potato Soup

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EatSimpleFood.com

This savory roasted sweet potato soup recipe is hearty, filling, and comforting. Look for reddish-brown sweet potatoes with an orange interior like garnet, beauregard, or jewel.

Author: beckie
Prep Time: 20 minutes
Cook Time: 1 hour 35 minutes
Total Time: 1 hour 55 minutes
Yield: 6
Category: Soup
Method: Stovetop / Oven
Cuisine: International

Ingredients

3 medium sweet potatoes
2 Tbsp unsalted butter
¾ cup onion, diced
4 cups (+ or -) vegetable broth
1 ¼ teaspoon pumpkin pie spice mix (or any combo of ginger, cinnamon, cloves, nutmeg)
1 tablespoon fresh rosemary, chopped
¾ teaspoon salt
pinch black pepper

Instructions

Preheat oven to 425F.
Puncture sweet potatoes several times with a fork and place on a foil lined baking sheet. Roast, (turning sweet potatoes ~ 3 times) ~ 50- 75 minutes or until sweet potato is tender. The sweet potatoes will ooze some gooey juices that may burn on the foil. Don't worry about.
Remove sweet potatoes from oven, slice open carefully (it will be hot!), and allow to cool ~ 5-10 minutes. Remove the skin (it should pull off very easily) and cut the flesh into 1 ½" chunks.
Bring a large pot to medium high heat and add the butter.
Add onions to melted butter, reduce heat, cover, and sweat the onions (stirring occasionally) ~ 5-8 minutes or until translucent (you don't want the onions to brown).
Toss the sweet potato chunks, spices, and rosemary in with the onions and add the broth to cover by 1 inch. Always err on the side of less liquid as you can always add more after you blend the soup.
Bring to a boil, reduce heat to a simmer and cook covered 15-20 minutes.
Blend it with an immersion blender or blender until smooth.
Add salt and spices to taste. Add more liquid if you like it thinner.

Notes

Don't have time to roast the sweet potatoes? Skip the roasting and peel & dice and throw them in the pot after sauteing the onions. Add the broth and cover the sweet potatoes by ~ 1". Bring to a boil, reduce heat to a simmer, cover and cook until tender ~ 20-25 minutes or until tender.
Like your soup chunky? Leave out a couple of chunks of sweet potato as a garnish. This will give the soup more texture.
Like your soup creamier? Substitute some milk or cream for the vegetable broth.