Sweet Potato Soup

Recipe Date:
April 8, 2016
Serving Size:
Cook Time:
Imperial (US)
Roasted Sweet Potato Soup with Apple, Cinnamon, and Sage Croutons
  • 2 tbsps Butter
  • 1 Sweet Onion, diced ½
  • 2 stalks Celery, diced ½
  • 1 tsp Garlic, chopped
  • 1 tsp Sage, fresh, chopped
  • 1 tsp Mustard, dry
  • 2 Cinnamon sticks
  • 6 cups Water, chicken stock, or vegetable stock
  • 1 cup Apple juice
  • 6 Sweet potatoes roasted (will yield approximately 2 cups puree)
  • 1/4 cup Half & half
  • 1/4 cup Sour cream
  • 1 tbsp Apple juice
  • 1/4 cup Toasted Croutons with butter and sage
  • Salt and pepper to taste
To Prepare the Sweet Potatoes:
  1. Roast in a 375°F  oven for 45 minutes or until slightly soft.
  2. Cool to room temperature and scoop out the meat of the potato.
  3. Reserve until ready to use (refrigerated).
To Prepare the Soup:
  1. Heat butter in a 4-quart pot.
  2. Add the onions, garlic, and celery.
  3. Cook over medium heat, stirring often, until translucent.
  4. Add the thyme, mustard, and cinnamon sticks.
  5. Cook 1 - 2 minutes to release the flavors.
  6. Add the roasted sweet potato, apple juice, and water or stock and simmer for 15 minutes.
  7. Add the half & half and season with salt and pepper to taste.
  8. Working in batches, puree the soup in a blender until smooth.
To Garnish the Soup:
  1. Mix the sour cream with the chopped sage and apple juice.
  2. Pour the mixture into a squeeze bottle.
  3. Squeeze the mixture onto the soup in a design of your choice.
  4. Sprinkle with the toasted croutons and a fresh sage leaf.