There is a soup that has been running around our family the last couple of years of which we can't get enough! It is a butternut squash soup that Ashton posted a while ago you can get to by clicking here . It has sweetness from the squash, creaminess from the cream cheese, and a little heat from cayenne. I'm not a soup guy in the least bit, but I L- O- V- E this soup and could seriously eat it whenever.
The other great thing I love about the butternut squash recipe is its simplicity! It only takes a few minutes to prepare and not too many dishes. This soup is filling, creamy, and warming. It is the perfect soup for a winter night, but so good you'll want it in the heat of summer.
Now that I've sold the butternut squash soup, what about this actual recipe? I went to the store a few days before Thanksgiving and saw sweet potatoes selling for crazy cheap. It instantly clicked in my head that maybe I could make our butternut squash soup and just substitute the squash with the sweet potatoes to add a more Thanksgivingy flavor.
We did so and it turned out perfect. A little sweeter than the butternut squash and just as creamy and flavorful. This is the perfect recipe to add to a sweet potato recipe collection typically including baked sweet potatoes and sweet potato soufflé. To add a little more smokey, rich flavor, add my favorite bacon recipe you can find by clicking here . Enjoy!
Note: the measurements in this recipe can be VERY approximate. Essentially, this is what you're looking for: enough sweet potato to fill a large soup pot when cubed, enough broth to cover the squash, and enough cream cheese to thicken it up. You can fine tune this recipe to your taste through a little trial and error testing.
Creamy Sweet Potato Soup
Ingredients:
- 1 large onion, diced
- 3 Tbsp. salted butter
- 3 - 4 large sweet potatoes, peeled and cubed
- 4 cups chicken broth
- 8 ounces cream cheese (low fat works just fine)
- salt, pepper, red cayenne pepper to taste
Directions:
- In a large soup pot, melt the butter and saute the onions until soft and translucent.
- Add the sweet potato and the chicken broth. Add more broth as needed to completely cover the potato pieces.
- Bring to a boil and then simmer until potatoes are very soft (approximately 15 minutes).
- Add the cream cheese, cover, and continue to simmer until cream cheese is mostly melted.
- Remove from heat and blend until completely smooth (read entire post for notes on blending techniques).
- Season with salt, pepper, and red cayenne pepper (use a light hand with cayenne until you know how spicy you will like it) to taste.
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