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3.69 from 19 votes

Loaded Sweet Potato Soup Recipe

A filling and nutritious sweet potato based soup.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Soup
Cuisine: American
Servings: 8 servings
Calories: 363kcal
Author: Katie Wells

Ingredients

Optional Soup Toppings

  • 8 strips bacon (cooked and crumbled)
  • ½ cup shredded cheese
  • ¼ cup green onion (chopped)
  • ½ cup pepitas or squash seeds (roasted)

Instructions

  • 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 and let cool slightly.
  • Using a blender, hand blender, or 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.
  • Stir in 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 the onions and cook in the skillet with coconut oil or butter until soft and add to pot.
  • Heat pot on low heat until the soup is warmed.
  • Serve with optional toppings such as crumbled bacon, cheese, green onions, and roasted squash seeds, and a side salad.

Notes

  • Don't throw out those squash seeds! Toss them with a little olive oil and spices and roast at 325°F until crunchy for a delicious and nutrient-dense snack or soup topping.
  • 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.

Nutrition

Serving: 1.5cups | Calories: 363kcal | Carbohydrates: 26g | Protein: 11g | Fat: 25g | Saturated Fat: 19g | Cholesterol: 24mg | Sodium: 534mg | Potassium: 633mg | Fiber: 3g | Sugar: 7g | Vitamin A: 12098IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 3mg