Roasted Sweet Potato Soup
Roasting the sweet potatoes for this soup deepens their flavor, and when combined with broth, vegetables and maple syrup, you've got an amazing soup that gets better with every bite.
Ingredients
5 medium sweet potato(about 2 pounds)
2 tablespoons butter
1 large onion, chopped (about 1 cup)
2 stalks celery, chopped (about 1 cup)
6 cups Swanson® Chicken Broth
1 medium potato, peeled and cut into cubes (about 1 cup)
0.333 cup maple-flavored syrup
0.125 teaspoon ground white pepper
2 tablespoons light cream(optional)
2 tablespoons butter
1 large onion, chopped (about 1 cup)
2 stalks celery, chopped (about 1 cup)
6 cups Swanson® Chicken Broth
1 medium potato, peeled and cut into cubes (about 1 cup)
0.333 cup maple-flavored syrup
0.125 teaspoon ground white pepper
2 tablespoons light cream(optional)
Instructions
Pierce the sweet potatoes with a fork. Microwave on HIGH for 8 to 13 minutes or bake at 400°F. for 1 hour or until they're fork-tender. Cut in half lengthwise. Scoop out potato pulp and set aside.
Heat the butter in a 6-quart saucepot over medium heat. Add the onion and celery to the saucepot and cook until they're tender. Add the broth and potato. Heat to a boil. Reduce the heat to low and cook for 15 minutes or until the potato is tender. Add the maple syrup, white pepper and reserved sweet potato.
Place one third of the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the mixture into a large bowl. Repeat the blending process twice more with the remaining broth mixture. Return all of the puréed mixture to the saucepot. Add the cream, if desired. Cook over medium heat until the mixture is hot. Season to taste.
Heat the butter in a 6-quart saucepot over medium heat. Add the onion and celery to the saucepot and cook until they're tender. Add the broth and potato. Heat to a boil. Reduce the heat to low and cook for 15 minutes or until the potato is tender. Add the maple syrup, white pepper and reserved sweet potato.
Place one third of the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the mixture into a large bowl. Repeat the blending process twice more with the remaining broth mixture. Return all of the puréed mixture to the saucepot. Add the cream, if desired. Cook over medium heat until the mixture is hot. Season to taste.
Roasted Sweet Potato Soup
Print
Roasting the sweet potatoes for this soup deepens their flavor, and when combined with broth, vegetables and maple syrup, you've got an amazing soup that gets better with every bite.
Instructions
Pierce the sweet potatoes with a fork. Microwave on HIGH for 8 to 13 minutes or bake at 400°F. for 1 hour or until they're fork-tender. Cut in half lengthwise. Scoop out potato pulp and set aside.Heat the butter in a 6-quart saucepot over medium heat. Add the onion and celery to the saucepot and cook until they're tender. Add the broth and potato. Heat to a boil. Reduce the heat to low and cook for 15 minutes or until the potato is tender. Add the maple syrup, white pepper and reserved sweet potato.Place one third of the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the mixture into a large bowl. Repeat the blending process twice more with the remaining broth mixture. Return all of the puréed mixture to the saucepot. Add the cream, if desired. Cook over medium heat until the mixture is hot. Season to taste.
Ingredients
5 medium sweet potato(about 2 pounds)2 tablespoons butter1 large onion, chopped (about 1 cup)2 stalks celery, chopped (about 1 cup)6 cups Swanson® Chicken Broth1 medium potato, peeled and cut into cubes (about 1 cup)0.333 cup maple-flavored syrup0.125 teaspoon ground white pepper2 tablespoons light cream(optional)
