Creamy blended sweet potato soup is full of deep flavor notes of brown butter, fall produce, and warming spices. Make this delicious and cozy fall soup in about 45 minutes.
As soon as fall hits, I want sweet potato everything! My sweet potato desserts are extremely popular but it's such a versatile vegetable that savory sweet potato dishes get lots of love in my kitchen, too. And I think everyone likes easy soup recipes with browned butter. Let's get into the delicious details!
If you're looking for more comforting soup recipes, try these, too!
What You'll Need for this Recipe
All of the ingredients come together to create layers of flavor. Here's what to add to your grocery list to make my browned butter sweet potato soup.
- Black Pepper
- Bone Broth
- Butter
- Carrots
- Cayenne Pepper
- Chili Powder
- Cinnamon
- Garlic
- Ginger
- Leeks
- Olive Oil
- Sea Salt
- Sweet Potatoes
There are a few substitutions that work well in this recipe. You can use onion or scallions in place of the leeks, if needed. I recommend sweet yellow onion to get the closet flavor. And I love bone broth in my soups to add extra protein and nutrients but feel free to use whichever broth or stock you prefer!
Tips & Tools for Making this Soup
Grab a cutting board and a sharp knife to prepare the sweet potatoes, carrots, garlic, leeks, and ginger. Unlike my sweet potato chorizo soup, which has cubed tubers, this fall blender soup comes together in...a blender so you'll need a sturdy one on deck. That's how to make a smooth sweet potato soup without a lot of elbow grease. You can use an immersion blender as well. And I cook the soup down in a dutch oven and serve it with a soup ladle.
Can you eat sweet potato skins in soup? Absolutely! I don't peel my sweet potatoes before adding them in and everything blends up nice and easy. Sweet potato skin is completely safe to eat and actually has fiber and other nutrients.
Can I freeze sweet potato soup? Another yes. Sweet potato soup freezes beautifully and thaws easily in the fridge or on the stovetop. Portion it out into cubes, freeze, then transfer to freezer safe bags. Keeps up to six months.
What does it Taste Like?
This is a savory sweet potato soup recipe for winter or fall but there are some sweet flavor notes from cinnamon and leeks. You'll also taste a touch of smoky spiciness from the cayenne and chili powder, which is both in and on the soup. Buttery, nutty, earthy, and garlicky--flavors galore!
How to Serve this Soup
Before serving, garnish the soup with a drizzle of olive oil and sprinkles of chili powder and cayenne pepper. And I like a little crunch so will typically add pumpkin seeds over top or homemade croutons. A piece of crusty toasted bread is also a wonderful pairing.
Can I Eat Sweet Potato Soup with PCOS?
This is an excellent PCOS friendly soup recipe because there's a balance of protein, fat, fiber, and complex carbohydrates to help keep blood sugar in check. I like to pair it with a salad for a full meal. And healthy hormone ingredients like cinnamon, olive oil, and bone broth provide nutritious boosts. If you want to make my easy sweet potato soup part of managing PCOS, try to use organic ingredients and check labels for additives and extra sugar.
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Browned Butter Sweet Potato Soup Recipe
📖 Recipe
Brown Butter Sweet Potato with Ginger & Leek
Ingredients
- 2 cups chopped leeks
- 6 cloves garlic
- 2-inch knob of ginger
- 3 pounds sweet potatoes
- 4 carrots
- 2 tablespoons butter
- 6 cups bone broth or broth or stock of your choice
- ½ teaspoon cayenne pepper plus more for garnish
- ¼ teaspoon chili powder plus more for garnish
- ¼ teaspoon cinnamon
- sea salt to taste
- black pepper to taste
- olive oil
Instructions
- Chop leeks, mince garlic, slice ginger, and cut sweet potato and carrots into chunks. Set aside.
- Add butter to a Dutch oven or stock pot over medium heat. Gently stir the butter as it melts. It will sizzle, foam, and turn a deeper color. You should see small bits (the milk solids) at the bottom of the pan that are golden brown. (About three minutes).
- Add leeks, garlic, and ginger to pot with browned butter and allow to cook down until fragrant and tender (about 5 minutes).
- Increase heat to medium high and add prepared sweet potato, carrots, bone broth, cayenne pepper, chili powder, cinnamon, sea salt, black pepper to pot. Bring to a low boil.
- Reduce heat to medium low, cover, and simmer for about 25 minutes or until sweet potato and carrot are tender.
- Transfer solid ingredients and about two cups of liquid to a blender or food processor and pulse until smooth and uniform. You can, alternatively, use an immersion blender for this step.
- Return soup to pot and stir well to incorporate remaining liquid. Serve with sprinkles of chili powder and cayenne pepper and a drizzle of olive oil.
Taneisha Morris says
I loved how incredibly easy this recipe was to make and how the flavours were elevated with leek and ginger!! Definitely will be in the rotation of meals to make!
LaKita says
This soup is loaded with so much flavor! The combination of leeks with sweet potato and ginger is genius. I'm sure I'll be making this soup often this season.
Robin says
My mother loves sweet potatoes and soup so I thought I would make this for an in between the holidays meal. The combination of sweetness coupled with the garlic, ginger and leeks was refreshing. Thank you for my new Autumn go-to soup!
Marta says
This is an elevated version of Vichyssoise and I don't think I'll ever go back to the old version. The sweetness of the sweet potatoes and the nutty brown butter flavor combine so well with the floral ginger. A genius recipe.