Chef Tom is back with a simple fall soup recipe. This Roasted Sweet Potato Soup is perfect for the fall/winter season, and would be a perfect appetizer for any holiday gathering.
WHAT YOU’LL LOVE
- Whole roasted sweet potatoes: Roasting them whole at 400°F until tender concentrates their sweetness, and the skins slide off easily afterward.
- Cooked in sausage fat: Leaving the rendered sausage grease in the Dutch oven means the onion and celery soften in savory fat.
- Sage and thyme: Garlic, minced sage, and thyme cook briefly in the pot before the sweet potatoes go in, for a classic autumn flavor.
- Cream and sausage at the end: Heavy cream stirred in after puréeing keeps the soup smooth, and browned sausage returns to the pot and tops each bowl.
Roasted Sweet Potato Soup
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
8
Prep Time
30 minutes
Cook Time
1 hour
Calories
308
Chef Tom has returned with a perfect fall recipe! Roasted Sweet Potato Soup is a flavorful and comforting appetizer for any holiday gathering. Enjoy the warmth of the season with this simple, savory dish!
Ingredients
- 2.5 lb sweet potatoes
- 8 oz country sausage
- 2 cups yellow onion, diced
- 1 cup celery, diced
- 4 cloves garlic, minced
- 1 tbsp sage, minced
- 1 tbsp thyme, minced
- 1 quart vegetable stock
- 1/2 cup heavy cream
-
Cattleman’s Grill California Tri-tip Seasoning
- Kosher salt, to taste
Directions
Preheat your Yoder Smokers YS640 Pellet Grill to 400ºF. Place the sweet potatoes on the second shelf of the grill and roast until the flesh is tender when pierced with a knife, about 45-60 minutes. Remove from the cooker.
Heat a Lodge 7 Quart Dutch Oven over medium heat. Add the sausage. Cook until browned. Remove the browned sausage from the dutch oven, leaving the grease behind. Add the onions, celery and a pinch of salt. Cook until the onions are translucent and celery begins to soften. Add the garlic, thyme and sage. Cook another 1-2 minutes.
Peel the skins from the sweet potatoes and discard. Roughly chop the flesh of the sweet potatoes, and add to the dutch oven. Add the vegetable stock. Bring to a simmer. Simmer for 10 minutes. Purée the soup, either in batches in the blender (be careful, blending hot liquids is dangerous!) or with an immersion blender. Add the heavy cream. Add the browned sausage. Stir to incorporate. Thin with water, if necessary. Taste and season with additional Cattleman’s Grill California Tri-tip Seasoning or kosher salt, to taste. Garnish with a drizzle of olive oil and a sprinkle of sausage.
Recipe Note
Recipe FAQ
Why roast the sweet potatoes whole instead of boiling them?
Dry oven heat concentrates their natural sweetness and gives them a deeper flavor, and the skins peel off easily once they're soft. Roast them until a knife slides in easily, about 45-60 minutes at 400°F.
Why leave the sausage grease in the pot?
The rendered fat carries savory, sage-like flavor from the sausage, so the onion and celery cook in it and flavor the whole soup.
What internal temperature should the sausage reach?
Ground pork sausage needs to reach 160°F. Cook it in the Dutch oven until browned and hot throughout, since it goes back into the soup at the end.
Why add the garlic, thyme, and sage after the vegetables soften?
Garlic and fresh herbs burn quickly over heat. Adding them for just 1-2 minutes after the onion and celery have softened brings out their flavor without bitterness.
How do I purée hot soup safely?
Blending hot liquids can build pressure. Use an immersion blender, or blend in small batches in a regular blender, vent the lid, and hold a towel over it.
Why add the cream after puréeing?
Stirring it in once the soup is smooth keeps the texture creamy and lets you judge how rich you want it. Thin the soup with water if it's too thick.
How should I store leftovers?
Refrigerate the soup within 2 hours of cooking. It keeps for about 3-4 days, and it should be reheated gently, stirring, to keep the cream from separating.
How indoor-friendly is this recipe?
5 out of 5. A 400°F oven roasts the sweet potatoes exactly the same way, and the soup is a stovetop recipe. The grill is only being used as an outdoor oven.
Recipe Highlights
Whole roasted sweet potatoes: Deepen the natural sweetness.
Sausage-fat base: Gives the vegetables savory depth.
Sage and thyme: Add classic autumn flavor.
Cream and sausage garnish: Finish the soup rich and savory.
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Nutrition
Nutrition
- Nutrition Serving Size
- 12.04 oz
- per serving
- Calories
- 308
- Carbs
- 44 grams
- Protein
- 9 grams
- Fat
- 11 grams
- Sodium
- 265 milligrams
