Creamy Sweet Potato Soup
Creamy Sweet Potato Soup is super-easy, lightly sweet, and flavorful enough to get you all the way to spring!
I love fall. Between the beauty and the bounty, it’s a delight of sights, smells and flavors.
But sometimes even good things can overwhelm. Like if you’re trying to eat all that local food.
So, inspired by a big bag of sweet potato “seconds” from my CSA, I decided to create the easiest ever Creamy Sweet Potato Soup. It’s based on my Pumpkin Coconut Soup (though today’s soup has no coconut) and Pumpkin Pear Soup. So much fall goodness!
Even better, my blogging friends were doing Halloween recipes this week. So I also got the added fun of “dressing up” my food for the holiday.
Why You’ll Love This!
Flavorful. I love butternut and pumpkin recipes but the more intense flavor of sweet potato really makes this soup shine!
Easy. A little cooking, a little blending and you’re done! Then go out and enjoy the fall colors (or build a snowman, plant a shrub, read a book)!
Healthy. Hooray for healthy sweet potatoes and calcium-rich yogurt!
Step by Step Overview
If using fresh sweet potatoes, brush 3-4 medium sweet potatoes with oil, then roast covered until a thin knife pierces through easily, about 1 hour. Remove from oven and let rest until cool enough to handle, then peel and mash. Measure 2 cups (approximate is fine) and reserve any extra for another use.
In a large saucepan, sautee shallots in oil.
Add mashed or canned sweet potato, cinnamon cloves, broth, then cook until hot and flavors have blended, about 10 minutes. Stir in vanilla and yogurt and heat a minute or two until re-warmed.
Puree with an immersion blender or in a high speed blender (very slowly and carefully since hot liquids can spurt out).
Taste and add salt and/or maple syrup according to your tastes. Serve warm
Variations
Besides the two similar pumpkin soups I mentioned in my intro, check out my Curried Pumpkin Mushroom Soup, Three Sisters Stew, or Thai Coconut Curry Soup.
And if you’re looking to use up some more sweet potato, consider my Honey Sweet Potato Pie, African Sweet Potato Stew or tasty Sweet Potato Bread.
Spooky Sweet Potato Soup
A nice, orange-colored soup is perfect if you want to play dress up your food for Halloween. I especially like the option to have fun with a savory food!
Now previously I put a spider web on my pumpkin soup, which you could easily do here. Not to reinvent the wheel, this time I added some Fresh Mozzarella skulls!
To make the Halloween skulls, microwave a fresh small mozzarella ball or slice a few seconds, then press into the skull mold. You want to go about half full to the top. Refrigerate about 15 minutes, then pop them out. I spread a little balsamic vinegar on then to enhance the facial features.
If you decide to decorate, be sure you don’t thin out your soup too much with extra vegetable broth or your decorations may sink! I had no problem based on my recipe measurements and fresh sweet potato (which might be slightly thicker than canned).
Tips & FAQs
To be even more efficient I like to roast a whole pan of sweet potatoes at once. Then I have extras to make other sweet potato recipes (see Variations above) and freeze some for winter.
The maple syrup is optional, especially if you’re trying to cut back on all added sugars. I often find that a little bit of sweetness can enhance flavors much like salt. But in this case the sweet potato has a lot of natural sugar, so the syrup provides less of a boost than in something like the Pumpkin Pear soup.
Spooky Halloween Recipes
- Creamy Sweet Potato Soup from Art of Natural Living
- Hocus Pocus Charcuterie Board from Creative Cynchronicity
- Monster Cinnamon Rolls from Jen Around the World
- Spooky Bat Wings from That Recipe
- Witch Hats from A Kitchen Hoor’s Adventures
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Creamy Sweet Potato Soup
Ingredients
- 1/4 cup finely diced shallots (about 1 large or 2 small or can sub onion)
- 1 Tablespoon avocado oil (or another oil)
- 2 cups sweet potato puree (from 3-4 medium sweet potatoes, or a 14-ounce can)
- 2 cups vegetable broth
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/2 cup plain low fat Greek yogurt (may sub cream, whole milk, non-dairy yogurt or non-dairy milk)
- 2 Tablespoon maple syrup (optional)
Instructions
- If using fresh sweet potatoes, brush 3-4 medium sweet potatoes with oil, then roast covered until a thin knife pierces through easily, about 1 hour. Remove from oven and let rest until cool enough to handle, then peel and lightly mash. Measure 2 cups (approximate is fine) and reserve any extra for another use.
- In a large saucepan, sautee shallots in oil.
- Add mashed or canned sweet potato, cinnamon, cloves, and broth, then simmer until flavors have blended, about 10 minutes. Stir in vanilla and yogurt and heat a minute or two until re-warmed
- Puree with an immersion blender or in a high speed blender (very slowly and carefully since hot liquids can spurt out)
- Taste and add salt and/or maple syrup according to your tastes.
