Loaded Sweet Potato Soup is an easy, delicious, healthy alternative to the typical white potato version. Perfect during the cold winter weather!
I’m just going to say it…I’m sooo over this winter. The good news is I’m going to take advantage of the cold weather and make a nice big pot of Loaded Sweet Potato Soup!
But seriously, I am over this winter. I want the warm sun back and I want to be in flip flops and shorts.
I really like living in New England except I absolutely hate the winter. Okay, back up, I absolutely hate it in the winter AFTER the holidays. Every year on January 2, I would like for winter to end and spring to begin.
I have no need for snow and cold after the holidays are over. No need at all.
Although, I do have a need for this soup. YUM!
I love loaded baked potato soup but it is typically made with a milk base and I wanted a soup that was lighter. I was eating sweet potatoes one night and thought about making a loaded potato soup with the sweet potatoes.
I was concerned the sweet potatoes may make the soup too thick and overwhelm the taste, so I looked to my Chipotle Butternut Squash Soup recipe for some guidance. The squash lightened the soup up perfectly and, although it’s not quite the same as if it was made with white potatoes and milk, it definitely satisfies a craving while being more nutritious and lower in fat (unless you add a bunch of bacon like I do).
Speaking of bacon, this soup is a very good reason to eat it. And lots of it. If I could incorporate bacon into everything I eat, my life would be perfect.
I didn’t specify the quantity of bacon needed for this recipe because you are either a “I like to use two pounds of bacon at one time” kind of person or a “I just need a little bacon flavoring” one.
I am definitely the first kind of person and I’m not ashamed. I actually ate most of the bacon before I even took photos, that’s how much I don’t care about my bacon consumption.
This Loaded Sweet Potato Soup makes a great lunch or dinner and, if you leave out the dairy toppings and use sugar-free bacon, it could be considered Paleo. Another plus to using sweet potatoes!
- 1 large (5 pound) butternut squash
- 1 Tb olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 3 large sweet potatoes, peeled and cut into large cubes
- 8 cups chicken broth or vegetable broth
- 1½ cups shredded cheese of choice (I used Pepper Jack)
- 2-3 green onions, sliced (green part only)
- cooked lean bacon or pancetta, crumbled or diced
- sour cream or plain yogurt, optional
- Preheat oven to 350. Wash outside of squash, pierce with knife in 3-4 places, place on baking sheet and roast whole for about 1-1.5 hours, or until knife easily slides in. After squash has cooled enough to handle, cut down middle, carefully scoop out seeds, then scoop out all the pulp. At this point, the squash pulp can be tightly covered in a container and placed in the refrigerator for a few hours or days, until you are ready to use it.
- Put olive oil in large heavy bottomed pot over medium-high heat. Saute onion and carrots until slightly brown. Add sweet potato cubes and chicken broth. Bring to a boil, reduce heat to medium-low, and simmer uncovered for about 10 minutes. Stir in cooked butternut squash pulp, bring to a boil again, reduce heat to medium-low and simmer uncovered for another 15 minutes, or until all vegetables are tender.
- Remove from heat and use an immersion blender to puree the soup until smooth. Season with salt and pepper to taste.
- Serve garnished with cooked crumbled bacon, shredded cheese, sliced green onions, and sour cream or plain yogurt.