When fall comes around, I always crave butternut squash soup. I normally just buy it at restaurants because butternut squashes are a pain in the butt to deal with, at least I think so. I always make my husband cut them up for me, and I can never tell when they’re “ready”. I realized I can mimic the fall flavors and the rich creaminess of that soup with sweet potatoes, and oh my goodness, this soup is amazing. It seems fancy enough that you could serve it at a dinner party (even call it a “bisque” if you want to!), but it’s also easy enough that you can prep a big batch and eat it for lunch (which is what I did!)
Either way, this is fast to make, packed with nutrients, and decadent enough to feel like your treating yourself. I’ve been putting sweet potatoes in everything lately. There are so many health benefits packed into them, that there is no reason not to eat them every single day.
On Sundays, I always prep a bunch of sweet potatoes by baking them in the oven so when I want to use them for dinners or baking I don’t have that added on cook time. To get your mashed sweet potato for this soup, all you have to do is put 3-4 sweet potatoes on a baking sheet in a 400 degree oven for 30-45 minutes until tender (depending how big your sweet potatoes are). Take them out of the oven when you can easily insert a knife into the center. Allow the sweet potatoes to cool until you can handle them, then peel off the skin and mash them up!
To prepare the soup, melt your butter in a large pot over medium high heat on the stove. Add the onion, garlic, and ginger, and cook for about 5 minutes until the onions are soft.
Next, add the vegetable stock, apple juice, salt, and mashed sweet potato. Turn the heat down to low, and allow the pot to simmer for 20-25 minutes.
Blend the soup until it is smooth using an immersion blender or transferring the soup to a blender in batches. Then return to the pot. Add the heavy cream and hot sauce. Taste and add salt and pepper to taste.
You can serve this soup with homemade croutons, a dollop of plain greek yogurt, and/or pumpkin seeds.
Rich and Creamy Sweet Potato Soup
3 tbsp butter
1/2 yellow onion, diced
1 1/2 tsp minced garlic
1/2 inch grated ginger
4 cups vegetable stock
1 cup apple juice
3 cups mashed sweet potato
1/2-1 cup heavy cream
3-5 dashes hot sauce
Salt to taste
1. Melt butter in large pot over medium high heat on stove. When butter is melted, add onion, garlic, and ginger. Cook until onions are tender.
2. Add vegetable stock, apple juice, and sweet potato. Turn down heat and allow to simmer for 20-25 minutes.
3. Use an immersion blender or transfer contents to blender and blend soup until smooth. If using blender, return to pot after.
4. Add heavy whipping cream and hot sauce. Taste. Add additional salt if necessary.
5. Serve with croutons, a dollop of plain greek yogurt, and/or pumpkin seeds.