I used to love making potato soup, clam chowder and other potato based soups and stews. Now that we don’t eat white potatoes, I hadn’t made any of them in a years. I found my old recipe when I was cleaning out my cabinets, and decided to try a sweet potato version.
I used winter squash to take the sweetness down a notch, and the sweet and salty flavors in this soup go really well together. If you are a potato soup person, try it!
- 1 medium to large winter squash or pumpkin
- 3-4 medium sweet potatoes
- ¼ cup of coconut oil or butter
- 2 onions
- 1 quart chicken broth or stock (homemade if possible)
- 2 cups coconut milk (or water)
- 1 pound of meat of choice: leftover chicken, sausage, ground beef or bacon all work
- Optional garnishes: crumbled bacon, cheese, chopped green onions
- Peel and chop the squash and sweet potatoes.
- In a large pot, boil at least 2 quarts of water and add the chopped squash and sweet potatoes. Cook until fork tender and remove.
- Let cool slightly. Using a blender, hand blender of food processor, blend half of the cooked squash/sweet potatoes with the broth, coconut milk and spices until smooth and return it to the pot.
- Add the other half of the cooked squash/sweet potatoes.
- In a large skillet, brown the meat you are using if not already cooked (I like ground sausage) and add to pot when cooked.
- Thinly slice onions and cook in the skillet with coconut oil or butter if needed until soft. Add to pot.
- Cook bacon in skillet if using for a garnish.
- Heat pot on low heat until ingredients are mixed and warmed.
- Serve with optional garnishes (crumbled bacon, cheese, green onions, etc) and a side salad.
Serves 4-6 people.
What’s your favorite soup? Share below!