Sweet Potato, Squash and Leek Autumn Soup

Sharing is caring!

Sweet Potato Autumn Soup

I have been on a real soup kick lately. From my broccoli cheddar soup, to this sweet potato autumn soup, I want it all. I don’t know about you, but fall is in full swing in Toronto. That means grey days, rainy days, and can you believe it is dark at 6PM?! Crazy!

The one thing I can count on, is a hug in a bowl. This sweet potato autumn soup is packed with sweet potatoes, butternut squash and leeks. I roast them all together until they are beautifully caramelized, to make the most delicious, comforting soup. Top them with my garlic parmesan croutons, and you have a hearty meal for lunch or dinner.

Swee potato autumn soup

If you are planning on making a lot of soups this fall and winter season – like yours truly – I promise you that an immersion blender will change your life! While a blender will definitely do the job, an immersion blender does the work of making a silky, smooth soup, right in the pot. I genuinely believe in the use of the product, because I extra work is a definite no for me.

Sweet Potato Autumn Soup

Recipe by The Sassy FoodieCourse: SoupsCuisine: AmericanDifficulty: Easy
Cooking time

1

hour 

30

minutes

A hug in a bowl! This sweet potato autumn soup is packed with warm flavours, making it the ultimate comfort food!

Ingredients

  • 4 sweet potatoes, peeled and cubed

  • 1/2 butternut squash, peeled, seeded and cubed

  • 1 stalk of leeks, cut in half moon slices and cleaned (click here for details on how to clean them)

  • 1 tbsp cinnamon

  • 2 tsp nutmeg

  • 2 tsp cayenne pepper

  • 1 900 mL carton chicken broth (or vegetable broth to keep it vegetarian)

  • 2 tbsp honey

  • 1/2 cup heavy whipping cream

  • Salt and pepper to taste

Directions

  • Preheat oven to 400 degrees.
  • On a sheet pan, liberally coat the sweet potatoes, butternut squash and leeks in olive oil and salt and pepper. Bake for 40-45 minutes.
  • In a soup pot or dutch oven, add the roasted vegetables over medium heat. Add the cinnamon, nutmeg and cayenne pepper, and cook through for 5 minutes.
  • Add the chicken broth, and bring the mixture to a simmer.
  • Using an immersion blender, blend the mixture in the pot until smooth. Be careful, as the soup will be hot!
  • Add the heavy whipping cream, honey and salt and pepper, and simmer the soup on medium-low heat for 30-35 minutes, stirring occasionally.
  • Top with croutons , and enjoy!

Notes

 

Leave a Comment

Your email address will not be published. Required fields are marked *

*