I used to love making potato soup, clam chowder, and other potato based soups and stews. Now that we don’t eat white potatoes very often, I hadn’t made any of them in 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!
Loaded Sweet Potato Soup Recipe
Yield 8 servings
A filling and nutritious sweet potato based soup.
- 1 winter squash or pumpkin
- 3-4 medium sweet potatoes
- 1 quart chicken stock
- 2 cups coconut milk
- ½ tsp garlic powder
- 1 tsp dried basil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp thyme
- ½ tsp turmeric
- ¼ tsp cayenne pepper
- 1 lb meat of choice such as chicken, sausage, ground beef, or bacon
- ¼ cup coconut oil or butter
- 2 onions
- crumbled cooked bacon, cheese, chopped green onions for topping (optional)
- 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, then drain water.
- Let cool slightly.
- Using a blender, hand blender of food processor, blend half of the cooked squash and sweet potatoes with the stock, coconut milk, and spices until smooth.
- Return it to the pot.
- Add the other half of the cooked squash and sweet potatoes to the pot with the pureed half.
- In a large skillet, brown the meat you are using if not already cooked and add to pot when cooked.
- Thinly slice onions and cook in the skillet with coconut oil or butter if needed until soft and add to pot.
- Heat pot on low heat until ingredients are mixed and warmed.
- Serve with optional garnishes such as crumbled bacon, cheese, green onions, etc. and a side salad.
You may want to try roasting the squash and sweet potato in the oven to make peeling easier and to give your soup a deeper flavor. Just skip the boiling step in the directions and proceed directly to pureeing.
An excellent soup to make extra of and freeze for a later meal.
Serving Size 1 1/2 cups
Amount Per Serving
% Daily Value
Total Fat 22 g
Saturated Fat 16.8 g
Cholesterol 24 mg
Sodium 528 mg
Total Carbohydrates 42.3 g
Dietary Fiber 6.7 g
Sugars 5.6 g
Protein 8.8 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
What’s your favorite soup? Share below!