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.
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 SoupCourse: SoupsCuisine: AmericanDifficulty: Easy
A hug in a bowl! This sweet potato autumn soup is packed with warm flavours, making it the ultimate comfort food!
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
- 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!