Introduction: Cream of Sweet Potato Soup

Sweet potatoes are a hearty winter vegetable; when baked, roasted, or made into stews, their meat is rich and dense. In this cream of sweet potato soup, a little goes a long way. Sweet potatoes, with just a bit of cream and salt, stand well on their own in a sweet and savory soup.

Cream of Sweet Potato Soup

Serves 4

Ingredients

1 pound sweet potatoes, peeled and cut into small cubes

1 tablespoon butter

1 teaspoon sea salt

1/2 cup water

1/3 cup cream

2/3 cup water

Directions

1. Melt the butter with the sea salt in a nonstick pan on the stove. Roast the sweet potato cubes until golden brown. Add the 1/2 cup water and simmer until soft.

2. When the sweet potatoes are fully soft, add the remaining cream and water with the sweet potatoes to a blender. Puree.

3. Garnish as desired and serve.

Comments

author
jmwells (author)2014-06-25

Quick cheat: Use a can of prepared pumpkin. Just add a touch of water, butter, and salt. The pumpkin is already cooked and can be eaten directly from the can. Also note, some brands are really squash and sweet potatoes.

author
garnishrecipes (author)jmwells2014-06-26

That's a great trick! To keep the consistency when using canned pumpkin, I'd cut the water down from 2/3 cup to 1/2 cup when blending.

author
doodlecraft (author)2014-06-25

Looks so pretty too! :)

author

Thank you!

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