Autumn Sweet Potato Soup

The first chill of the fall air always brings back memories of warm, cozy evenings spent with family, wrapped in blankets, and enjoying a hearty bowl of Autumn Sweet Potato Soup. This soup, with its creamy texture and rich flavors, holds a special place in my heart. I remember the first time I made it; the aroma of sautéing onions and garlic filled the kitchen, wrapping us in a comforting embrace. It felt like a warm hug on a cold day, making every spoonful a reminder of the love and care that goes into home cooking. As the sweet potatoes simmer, their natural sweetness melds perfectly with the spicy kick of cayenne pepper, creating a delightful balance that’s simply irresistible. Whether you’re looking for a quick weeknight meal or a dish to impress guests at a dinner party, this soup is my go-to recipe. It’s a versatile dish that can be enjoyed on its own or served alongside crusty bread, making it the perfect addition to any autumn gathering.

What You’ll Need for Autumn Sweet Potato Soup

For this Autumn Sweet Potato Soup, we’re using a wonderful array of ingredients that complement each other beautifully. The star of the show is, of course, the sweet potatoes, which lend a natural sweetness and creamy texture. Combined with the earthiness of zucchini and the savory notes from onions and garlic, each bite is a comforting embrace. Let’s gather our ingredients and get cooking!

• 1 tablespoon extra virgin olive oil
• 1 large yellow onion, peeled and diced
• 2 cloves garlic, crushed
• 2 1/2 pounds orange sweet potatoes (yams), peeled and cubed
• 1 pound zucchini, sliced
• 2 quarts yellow vegetable stock (you can substitute chicken stock if not vegan/vegetarian)
• 1 tablespoon fresh thyme leaves
• 1 teaspoon cumin
• 1/2 teaspoon ground ginger
• Pinch cayenne pepper (or more to taste)
• 3 medium tomatoes, peeled and diced (or one 14 oz. can diced tomatoes)
• 1/3 cup creamy peanut butter (or more to taste)
• Salt and pepper to taste
• Chopped roasted peanuts or fresh thyme leaves for garnish (optional)

How to Prepare Autumn Sweet Potato Soup

Making the Autumn Sweet Potato Soup is a delightful experience. It’s all about layering flavors, and with each step, you’ll see how the ingredients come together beautifully. Let’s dive into the instructions!

1. Begin by heating olive oil in a large pot over medium heat. Wait until the oil is hot but not smoking. This ensures our onions will sauté perfectly.

2. Add the diced onion and sauté for about 10 minutes. You want them to soften and turn golden brown, which will release their natural sweetness.

3. Next, add the crushed garlic and continue to sauté for another 3 minutes. The aroma at this point is simply divine!

4. Now it’s time to add the star ingredients: the cubed sweet potatoes and sliced zucchini. Pour in the vegetable stock, and add the fresh thyme leaves, cumin, ginger, and a pinch of cayenne pepper. If you love a bit of heat, you can always adjust this later.

5. Bring the mixture to a boil, then reduce it to a light simmer for about 20 minutes. During this time, the sweet potatoes will become tender, and the flavors will meld beautifully.

6. After 20 minutes, add the diced tomatoes to the pot and simmer for an additional 5 to 10 minutes until everything is tender.

7. Remove the pot from the heat and stir in the peanut butter until it’s well dissolved. This step adds a creaminess that elevates the soup to new heights. Adjust the seasoning with salt and pepper to taste.

8. At this point, you can choose to leave the soup chunky or use an immersion blender to puree it until smooth, depending on your preference.

9. Finally, serve the soup hot, garnished with chopped roasted peanuts or a sprinkle of fresh thyme leaves if desired. Enjoy your warm bowl of comfort!

Pro Tips and Tweaks

There’s always room for improvement in the kitchen! Here are some of my top tips to take your Autumn Sweet Potato Soup to the next level:

• Storage: If you have leftovers, store them in an airtight container in the refrigerator for up to 5 days.
• Freezing: This soup freezes beautifully! Just let it cool completely before transferring it to freezer-safe containers for up to three months.
• Pairing: Serve this soup with crusty bread or a fresh garden salad for a complete meal.
• Flavor Enhancements: Consider adding a splash of coconut milk for extra creaminess or a dash of lime juice for a fresh kick.
• Ingredient Variations: Feel free to add other vegetables like carrots or bell peppers for added flavor and nutrition!

Best Served With

When it comes to serving the Autumn Sweet Potato Soup, there are plenty of delightful options to consider. Here are some ideas:

• Crusty Bread: A slice of warm, crusty bread pairs perfectly with the soup, allowing you to soak up every last drop.
• Salads: A crisp green salad topped with nuts and vinaigrette provides a refreshing contrast to the warmth of the soup.
• Steamed Greens: Serve alongside steamed greens, such as broccoli or spinach, to add color and nutrition to your meal.
• Garnishes: Enhance presentation and flavor with garnishes like chopped roasted peanuts or a drizzle of olive oil.
• Seasonal Occasions: This soup is perfect for fall gatherings or Thanksgiving dinners, offering a warm welcome to guests.

FAQ

Conclusion

The Autumn Sweet Potato Soup is a warm, comforting bowl that encapsulates the essence of fall. Its rich flavors and creamy texture make it not just a dish, but a cozy experience that brings people together. I encourage you to try it out and make it your own with your favorite ingredients or adjustments. Share it with friends and family, and let the warmth of this soup create lasting memories!

Autumn Sweet Potato Soup

The ultimate comfort food, Autumn Sweet Potato Soup is creamy and packed with flavor. Perfect for chilly evenings, this easy weeknight dinner will warm your soul and satisfy your cravings. Make it tonight!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Course: Soups

Cuisine: American

Calories: 300

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon extra virgin olive oil
• 1 large yellow onion peeled and diced
• 2 cloves garlic crushed
• 2.5 pounds orange sweet potatoes peeled and cubed
• 1 pound zucchini sliced
• 2 quarts yellow vegetable stock (you can substitute chicken stock if not vegan/vegetarian)
• 1 tablespoon fresh thyme leaves
• 1 teaspoon cumin
• 0.5 teaspoon ground ginger
• Pinch cayenne pepper (or more to taste)
• 3 medium tomatoes peeled and diced (or one 14 oz. can diced tomatoes)
• 0.33 cup creamy peanut butter (or more to taste)
• Salt to taste
• Pepper to taste
• Chopped roasted peanuts or fresh thyme leaves for garnish (optional)

Equipment

• Saucepan
• Wooden Spoon
• Peeler
• Blender
• Cutting Board
• Baking Sheet
• Skillet
• Mixing Bowl
• Chef's Knife
• Large Pot

Method

 

1. Begin by heating olive oil in a large pot over medium heat. Wait until the oil is hot but not smoking. This ensures our onions will sauté perfectly.
2. Add the diced onion and sauté for about 10 minutes. You want them to soften and turn golden brown, which will release their natural sweetness.
3. Next, add the crushed garlic and continue to sauté for another 3 minutes. The aroma at this point is simply divine!
4. Now it’s time to add the star ingredients: the cubed sweet potatoes and sliced zucchini. Pour in the vegetable stock, and add the fresh thyme leaves, cumin, ginger, and a pinch of cayenne pepper. If you love a bit of heat, you can always adjust this later.
5. Bring the mixture to a boil, then reduce it to a light simmer for about 20 minutes. During this time, the sweet potatoes will become tender, and the flavors will meld beautifully.
6. After 20 minutes, add the diced tomatoes to the pot and simmer for an additional 5 to 10 minutes until everything is tender.
7. Remove the pot from the heat and stir in the peanut butter until it’s well dissolved. This step adds a creaminess that elevates the soup to new heights. Adjust the seasoning with salt and pepper to taste.
8. At this point, you can choose to leave the soup chunky or use an immersion blender to puree it until smooth, depending on your preference.
9. Finally, serve the soup hot, garnished with chopped roasted peanuts or a sprinkle of fresh thyme leaves if desired. Enjoy your warm bowl of comfort!

Notes

• Tip 1: If you are serving this to guests you don't know very well, make sure you let them know that the broth contains peanuts, just in case anybody is allergic.
• Tip 2: If you're preparing the soup gluten free, make sure your broth and peanut butter are certified gluten free.
• Tip 3: If you end up keeping some leftover Autumn Sweet Potato Soup in the refrigerator, add a little broth or water when you reheat.
• Tip 4: It becomes quite thick when chilled, and adding some liquid will help the soup to reheat smoothly.
• Tip 5: Adjust until the flavor is to your liking; you can add more peanut butter for a stronger flavor.

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Meet Nora Wells

The Hearth Keeper For me, cooking is about hospitality. I want every recipe we create to make people feel welcome and safe. I love the old ways of cooking cast iron skillets, wooden spoons, and recipes passed down through generations. I work with the team to add that touch of nostalgia to our dishes. Whether we are making a modern pasta or a vintage cake, I’m there to ensure it tastes like home.