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Roasted Sweet Potato Soup

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

Ingredients

  • 3 medium sweet potatoes
  • 2 Tbsp unsalted butter
  • 3/4 cup onion, diced
  • 4 cups (+ or -) vegetable broth
  • 1 1/4 tsp pumpkin pie spice mix (or any combo of ginger, cinnamon, cloves, nutmeg)
  • 1 Tbsp fresh rosemary, chopped
  • 3/4 tsp 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 1/2" 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.

Find it online: https://eatsimplefood.com/roasted-sweet-potato-soup/