Easy to make & wonderful to eat; Sweet Potato Soup garnished with Nutmeg Crème Fraiche. A great Sweet Potato Soup recipe for amazing soup everyone will love!
Sweet Potato Soup garnished with Nutmeg Crème Fraiche
©Flirting with Flavor by FlirtingWithFlavor.com
Pin it to your “Soups” board to SAVE it for later!
Follow Flirting with Flavor on Pinterest for more great tips, ideas and recipes!
Sweet Potatoes and herbs is a classic and delicious combination! This incredible recipe combines roasted sweet potatoes with sautéed root veggies, then is finished in vegetable stock and pureed to create a thicker and more substantial soup than your everyday chicken noodle or cream soup. Topped with brown butter and lightened up with a little nutmeg crème fraiche; this is the perfect starter to your Thanksgiving dinner this year!
Around the holidays the sweet potatoes are brought out. Often times, they are thrown into extremely sweet and gooey marshmallow covered casseroles. I wanted to come up with a more elegant yet still simple way to dish up this wonderful holiday classic.
Would you like to know something wonderful about this fantastic soup?! It’s actually better if you make it a day or two ahead, because the sweet potato gets sweeter, and the flavors gain more depth, as it rests. Which means… Less work on the actual holiday. Yes please!
To make this Sweet Potato Soup–
- Roast 2/3’s of our sweet potatoes.
- While those are roasting, sauté all the other vegetables together.
- Then add the stock, honey and herbs. Let cook together for a bit.
- When roasted sweet potatoes are done, add them to the pot and let all ingredients simmer until the flavors have deepened and your kitchen smells like Heaven!
- Discard herb sprigs and bay leaves.
- Then throw it all in a blender (In batches of course; don’t overfill that blender!). Add more stock at this time if needed to smooth and thin soup.
- Whip together some nutmeg and crème fraiche.
- Brown some butter.
- Assemble, and eat!
*A quick tip
A quick tip about the brown butter: be very careful not to burn the butter! As soon as it is an pleasant smelling hazelnut brown, add it to the sweet potato soup. Adding it to your soup will stop its cooking process and of course add that amazing yet subtle bit of seasoning.
And just so you are aware;
The Brown Butter is totally optional! While wonderful, it is not necessary for this Sweet Potato Soup to be ultra amazing. Sometimes, when I’m short on time, I will add a tsp of olive oil to each bowl of soup, in place of the browned butter.
Save RecipeIngredients
- 2 Sweet Potatoes, peeled and chopped into cubes, for roasting
- 1 Sweet Potatoes, peeled and diced for sautéing
- 3 TBS Canola Oil
- 1TBS Butter
- 1/2 cup thinly diced shallots
- 1/2 c finely diced leeks
- 3/4 cup thinly sliced carrots
- 1/2 cup thinly diced onions
- 2 TBS minced garlic
- 2 TBS honey
- 5 cups vegetable or chicken stock
- 2 sprigs sage
- 3 sprigs thyme
- 2 bay leaves
- 1 tiny handful of fresh Italian parsley (like 3 or 4 little stalks of it)
- 1 quick shake red pepper flakes
- 4 TBS Butter
- 1/4 c crème fraiche
- 1/4 tsp nutmeg
- salt and pepper to taste
Instructions
- Preheat oven to 350F. Line a baking sheet with aluminum foil.
- Mix 2 TBS oil, and cubed squashed around in a bowl or bag until squash is well coated. then dump onto lined baking sheet and sprinkle with salt and pepper. Roast for 45 minutes-1 hour, or until completely tender.
- In a pot over medium-high heat, Sautee minced garlic in remaining 1 TBS of oil. Add 1TBS butter, and the leeks, carrots, shallots, and onions. Cook, stirring often, for approximately 6 minutes. Add the diced sweet potato, 1 1/2 tsp salt, and dash of red pepper flakes. reduce heat to medium and cook, stirring gently for 2 minutes. Stir in the honey and continue cooking for 2-3 more minutes.
- Now add the stock, thyme, sage, bay leaves, and Italian parsley. Bring to a simmer and let cook for about 10 more minutes.
- Add the roasted sweet potatoes. and reduce heat to low. Let simmer for about 30 minutes to help the flavors gain depth and to blend.
- Remove from the heat, and discard all bay leaves, thyme, sage, and Italian parsley sprigs.
- Transfer soup to a blender, in batches and puree. strain the soup through a strainer into a bowl. Taste soup and adjust seasonings as needed.
- Let soup cool. Refrigerate until ready to serve.
- When ready to serve, reheat soup. If it has become too thick for your liking, add a little extra vegetable or chicken stock to thin it out.
- *The Brown Butter is totally optional!
- Over medium heat, get a pan nice and hot. when it is very hot, add the butter and rotate the pan over the heat to brown the butter evenly. As it cooks, scrape up any bits that settle in the bottom of the pan. As soon as the foaming has subsided and the butter is a nice hazelnut brown, immediately pour it into your pot of sweet potato soup. (Don't wait or question yourself! the butter can turn from brown to black in milliseconds.)
- In a small bowl whisk the crème fraiche and nutmeg together until it holds its shape.
- Ladle the soup into serving bowls. Top each bowl with a dollop of crème fraiche and a sage leave for garnish. Enjoy!
Calories
Fat
Carbs
Protein
Serve this Sweet Potato Soup as a starter to your Thanksgiving feast! It’ll pair well with the other holiday dishes. If you’re looking for a turkey recipe, be sure to check out this Flirting with Flavor Aromatic Turkey with Apples, Lemons, and Herb Butter. It’s fantastic!
Share the love and pin this fabulous Sweet Potato Soup on your Holiday Pinterest board!
Comments