Sweet Potato Soup
Guinness Beef Stew
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Course: Main Course
Cuisine: American
Keyword: Soup, Vegan, Vegetables
Servings: 8
Calories: 183kcal
Author: Chef Bill Collins

Ingredients

  • 1 tablespoon olive oil
  • 1 onion (medium sized, peeled and minced)
  • 2 carrots (peeled and diced small)
  • 1 pound sweet potatoes (2 medium sized, peeled and diced)
  • 1 pound butternut squash (approximately ½ medium sized, peeled, seeded, and diced)
  • 1 pound white potatoes (2 medium sized, peeled and diced)
  • 8 cups chicken stock (or vegetable stock or water)
  • salt
  • pepper

Instructions

  • Heat a stock pot over a medium heat. When it’s heated, add the olive oil, then the onion and carrot. Sprinkle with salt and pepper. Cook for 5-7 minutes, stirring occasionally, or until the vegetables start to cook through
  • Add the squash, sweet potatoes, regular potato, and water or stock, and bring to a simmer. Reduce the heat, cover and simmer for 20-25 minutes, or until all of the ingredients are cooked through
  • Using an immersion blender, puree the soup. You can also use a food processor, blender, or food mill for this step.
  • Adjust the seasoning, as needed, with salt and pepper

Notes

Optional flavors to oomph this up:
fresh ginger, grated
cumin
chili powder, Tabasco, Sriracha, or other hot sauce
balsamic vinegar
Bragg’s Liquid Aminos
shredded or diced cooked chicken
fresh or dried herbs: oregano, cilantro, thyme, parsley, etc.
Nutrition Facts
Sweet Potato Soup
Serving Size
 
6 g
Amount per Serving
Calories
183
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
7
mg
2
%
Sodium
 
360
mg
16
%
Potassium
 
759
mg
22
%
Carbohydrates
 
28
g
9
%
Fiber
 
3
g
13
%
Sugar
 
7
g
8
%
Protein
 
8
g
16
%
Vitamin A
 
8583
IU
172
%
Vitamin C
 
25
mg
30
%
Calcium
 
49
mg
5
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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