Loaded Sweet Potato Soup is an easy, delicious, and healthier alternative to the typical white potato version. Perfect during the cold winter weather!
But seriously, I am over this winter. I want the warm sun back and I want to be in flip flops and shorts.
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 loaded potato soup. YUM!
Comforting Sweet Potato Soup
I love loaded baked potato soup but it is typically made with a milk base and I wanted a soup that was lighter. While eating sweet potatoes one night, I thought about making a loaded potato soup with the sweet potatoes, but was concerned about how they could make the soup too thick and overwhelm the taste.
Researching it, I looked to my spicy butternut squash soup recipe for some guidance and the squash lightened up this carrot and sweet potato soup perfectly. Although, it’s not quite the same soup as if it was made with white potatoes and milk, It most definitely satisfies a craving, while being more nutritious and lower in fat. Unless you add a bunch of bacon to it, like I do.
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.
This Loaded Sweet Potato Soup makes a great winter soup for lunch or dinner. If you leave out the dairy toppings and use sugar-free bacon, it could be considered Paleo. Leave out both, you’ve got a tasty vegan sweet potato recipe!
Loaded Sweet Potato Soup
- 1 (5 pound) butternut squash
- 1 tablespoon 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
- 1 1/2 cups freshly shredded cheese , use your favorite cheese (I used Pepper Jack)
- 2-3 green onions , sliced (green part only)
- cooked lean bacon , crumbled or diced
Optional toppings: sour cream or plain yogurt
- Preheat oven to 350F/176C. 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.
- Remove squash from oven and allow to cool. 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 the 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.
Recipe Notes & Tips: