Cream of Sweet Potato Soup
Description
This cream of sweet potato soup is nicely seasoned with nutmeg, salt, black pepper, and cayenne for a delicious alternative to butternut squash soup.
Ingredients
•
3 large sweet potatoes
•
3 (14 ounce) cans low-sodium chicken broth
•
1/4 cup brown sugar, or more to taste
•
1/2 teaspoon salt (to taste)
•
1/4 teaspoon ground nutmeg
•
Black pepper to taste
•
Cayenne pepper to taste
•
1/3 cup heavy cream
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Adjust the oven rack to the middle position.
2
Bake sweet potatoes directly on the rack in the preheated oven until soft, about 1 hour 30 minutes. Remove from the oven and let cool slightly.
3
Peel sweet potatoes and place flesh in a blender. Purée in batches with chicken broth, using enough broth so it blends smoothly. Transfer puréed mixture to a large saucepan.
4
Bring to a simmer over medium-high heat, then reduce heat to medium-low. Stir in brown sugar, salt, nutmeg, black pepper, and cayenne pepper; cover and let simmer for 10 minutes. Remove from heat and stir in cream.