Fall brings about a time for me when all I want to do is make soups. Soups can be light or hearty depending on what you use and can be the perfect comfort food for a chilly night. I recently did a butternut squash soup and decided to do a similar soup but instead of using butternut squash I used sweet potato. I know you’re thinking, “Sweet potato?”, well yes I used sweet potato. For the liquid I used reduced sodium chicken broth which gives you the flavor of meat without actually using meat in the dish.
This soup is perfect as an appetizer for the Holidays and would be great as a starter for a Holiday dinner party.
See here for the recipe for my butternut squash soup.
Time: 1 hour
Yields 8 Cups
- 2 Tablespoons of butter
- 1 Small Onion Chopped
- 2 Garlic cloves (Minced)
- 5 1/2 Cups of Reduced Sodium Chicken Broth
- 2 lb of Sweet Potato (Cut into similar sized pieces)
- 1 Teaspoon of Salt
- 1 Teaspoon of Ground White Pepper
- Fresh Rosemary for garnish (Optional)
- Bring a large stock pot to medium-high heat. Add butter and onion and cook about 5-7 minutes. Add in garlic and cook for 1 minute.
- Add in the chicken broth and sweet potato and cook for about 25-30 minutes or until the sweet potato is soft.
- Remove the pot from the stove and use an immersion blender to blend the items directly in the pot. *If you do not have an immersion blender you can use a regular blender however, you should allow the mixture to cool a bit and then blend in batches.
- Once blended put the pot back on the stove and heat for about 5 minutes adding in the salt/pepper to taste.
Until next time…Happy Eating!! xoxo -Milla