Go Back
–+ servings
Creamy butternut squash soup garnished with chili flakes and microgreens, served in a white bowl.

Sweet Potato Soup Recipe

Amanda BC
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course main dish, Soup
Cuisine American
Servings 6
Calories 168 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 2 sticks celery chopped
  • 2 cloves garlic crushed
  • 3 tablespoons ginger finely grated
  • 2 carrots peeled and diced
  • 1 1/2 pounds sweet potato peeled and cubed
  • 2 teaspoons ground paprika
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • Salt and pepper to taste
  • 3-4 cups vegetable stock

Instructions
 

  • In a large pot, heat the oil over medium heat. Add the onion, celery, garlic, ginger, and carrots. Sauté for 5-8 minutes.
    Diced onions, carrots, and celery cooking in a pot for homemade soup or stew.
  • Add the sweet potato along with the spices and stock and give the mix a good stir. Replace the lid and bring the soup to a boil, then turn it down and allow it to simmer on low heat for 30 minutes. Stir occasionally to make sure it isn’t sticking, and adjust the heat or add a little more water if it is.
    Sweet potato and butternut squash soup cooking in a pot with garlic, chili, and spices.
  • Once the sweet potato is completely soft, take the soup off the stove and use a stick blender to blend until it's smooth.
    Creamy vegetable soup being pureed with an immersion blender.

Nutrition

Calories: 168kcalCarbohydrates: 30gProtein: 2gFat: 5gSaturated Fat: 1gSodium: 550mgFiber: 5g
Keyword comfort food, easy soup recipe, fall soup, sweet potato soup
Tried this recipe?Let us know how it was!