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Cream of Sweet Potato Soup
Cream of Sweet Potato Soup
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Prep Time:
20 minutes
Cook Time:
105 minutes
Total Time:
125 minutes
Creamy sweet potato soup seasoned with nutmeg, salt, black pepper, and cayenne, a delightful twist on butternut squash soup.
Ingredients:
  • 3 large sweet potatoes
  • 3 (14 ounce) cans low-sodium chicken broth
  • 0.25 cup brown sugar, or more to taste
  • 0.5 teaspoon salt (to taste)
  • 0.25 teaspoon ground nutmeg
  • Black pepper to taste
  • Cayenne pepper to taste
  • 0.33333334326744 cup heavy cream
Instructions:
  • Preheat the oven to a piping hot 350 degrees F (175 degrees C) and position the rack in the center.
  • Place sweet potatoes directly on the oven rack and bake in the preheated oven for about 1 hour and 30 minutes until soft. Remove from the oven and allow to cool slightly.
  • Peel sweet potatoes and blend the flesh in a blender with chicken broth until smooth. Transfer the creamy mixture to a large saucepan.
  • Bring the mixture to a gentle simmer over medium-high heat before lowering the heat to medium-low. Add brown sugar, salt, nutmeg, black pepper, and cayenne pepper, stirring well. Cover and let it simmer for 10 minutes. Take it off the heat and gently stir in the cream.

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