Loaded Sweet Potato Soup

Loaded Sweet Potato Soup is an easy, delicious, and healthier 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 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.

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.

Only eat vegetarian soup recipes?  This butternut squash and sweet potato soup can easily be made into the best vegetable soup recipe around.

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

Loaded Sweet Potato Soup is an easy, delicious, and healthier alternative to the typical white potato version.  Perfect during the cold winter weather!

5 from 1 vote

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Course: Soup

Cuisine: American

Prep Time: 20 minutes

Cook Time: 1 hour 45 minutes

Total Time: 2 hours 5 minutes

Servings: 8 servings

Calories: 223kcal

Author: Karrie | Tasty Ever After

Ingredients

• 1 (5 pound) butternut squash1 (5 pound) butternut squash
• 1 tablespoon olive oil1 tablespoon olive oil
• 1 medium onion , diced1 medium onion , diced
• 2 carrots , diced2 carrots , diced
• 3 large sweet potatoes , peeled and cut into large cubes3 large sweet potatoes , peeled and cut into large cubes
• 8 cups chicken broth or vegetable broth8 cups chicken broth or vegetable broth
• 1 1/2 cups freshly shredded cheese , use your favorite cheese (I used Pepper Jack)1 1/2 cups freshly shredded cheese , use your favorite cheese (I used Pepper Jack)
• 2-3 green onions , sliced (green part only)2-3 green onions , sliced (green part only)
• cooked lean bacon , crumbled or diced cooked lean bacon , crumbled or diced

Optional toppings: sour cream or plain yogurt

US Customary - Metric

Instructions

• 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:

The squash can be cooked ahead of time and the pulp can be stored tightly covered in a container and placed in the refrigerator for a few hours or days, until ready to make the soup.

Nutrition Facts

Loaded Sweet Potato Soup

Amount Per Serving

Calories 223 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 6g30%

Cholesterol 29mg10%

Sodium 1373mg57%

Potassium 600mg17%

Carbohydrates 18g6%

Fiber 2g8%

Sugar 4g4%

Protein 9g18%

Vitamin A 12960IU259%

Vitamin C 26.8mg32%

Calcium 256mg26%

Iron 1.4mg8%

* Percent Daily Values are based on a 2000 calorie diet.

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