Loaded Sweet Potato Soup REcipe

Loaded Sweet Potato Soup Recipe




Yield 8 servings

A filling and nutritious sweet potato based soup.



  1. Peel and chop the squash and sweet potatoes. 
  2. 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.
  3. Let cool slightly.
  4. 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.
  5. Return it to the pot.
  6. Add the other half of the cooked squash and sweet potatoes to the pot with the pureed half.
  7. In a large skillet, brown the meat you are using if not already cooked and add to pot when cooked.
  8. Thinly slice onions and cook in the skillet with coconut oil or butter if needed until soft and add to pot.
  9. Heat pot on low heat until ingredients are mixed and warmed.
  10. 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.

Courses Soup

Nutrition Facts

Serving Size 1 1/2 cups

Amount Per Serving

Calories 388

% 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.

Recipe by Wellness Mama® at