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.
Roasted Sweet Potato Soup
- 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
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.
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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. Puree 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.