Roasted Sweet Potato Soup – This isn’t a traditional dish I grew up having as a kid, it was never on the Thanksgiving menu at my house. There were those occasions where we visited relatives for the holiday and sweet potatoes were on the menu, but they were candied and I hated them! Through my youth and into my young adult years, I didn’t want anything sweet potato, no thanks. Not until I started a family of my own, did I come to appreciate those copper/orange colored tubers, but only in a savory style. Here’s my recipe for Roasted Sweet Potato Soup, it flat out rocks! I still hate candied sweet potatoes.
Ingredients:
- 2 Tablespoons olive oil
- 3 pounds of sweet potatoes
- 1 Tablespoon Kosher salt
- 1/2 teaspoon black pepper
- 1 medium onion, chopped
- 2 large garlic cloves, minced
- 10-12 ounces of pepperoni, sliced into 1/4 inch slices, then quartered. Authentic stick pepperoni is best, but if not available, pre-sliced pepperoni is fine.
- 3 cups chicken stock
- 1 cup heavy cream
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ginger powder
- 1/4 teaspoon cumin
- 1 Tablespoon butter
- 1 teaspoon red pepper flake (optional)
Preheat the oven to 400 degrees. While the oven is preheating, slice the potatoes in half length-wise and dress with olive oil, salt and pepper. Place the dressed potatoes flat side down on a parchment lined cookie sheet and bake for 30 minutes. Carefully remove the peels and set aside (the skins are great crisped up by frying in olive oil and used as a topper for the soup). In a soup pot over medium heat, sweat the pepperoni, cooking until it just starts to caramelize. Remove from the pan and set aside. Add the onion to the pot, let the onion get all happy in that pepperoni oil, stirring occasionally until the onion is softened. Add the roasted potatoes and garlic, stir to incorporate, cooking for 1-2 minutes. Add the chicken stock, heavy cream, oregano, ginger and cumin, reduce heat to low and the soup simmer for about 10 minutes stirring occasionally. Using an immersion blender (a blender or food processor works too, but you may have to do the soup in batches), blend until the soup is smooth and creamy. Add the pepperoni, stir, and let simmer for another 10 minutes. Just before dishing up, stir in the butter to give the soup a nice sheen. Salt and pepper to taste. The red pepper flake is a nice add if you like a little extra kick. Serve warm, garnishing with sour cream, chopped green onion and the crispy potato skins.
This recipe isn’t as Bachelor on the Cheap wallet friendly as scalloped corn or green bean casserole, but it’s frick’n delicious! In fact, it’s ANOTHER DOSE of YUM!
Roasted Sweet Potato Soup for Thanksgiving – Bachelor on the Cheap – Bachelor on the Cheap
Roasted Sweet Potato Soup – This isn’t a traditional dish I grew up having as a kid, it was never on the Thanksgiving menu at my house. There were those occasions where we visited relatives for the holiday and sweet potatoes were on the menu, but they were candied and I hated them! Through my youth and into my young adult years, I didn’t want anything sweet potato, no thanks. Not until I started a family of my own, did I come to appreciate those copper/orange colored tubers, but only in a savory style. Here’s my recipe for Roasted Sweet Potato Soup, it flat out rocks! I still hate candied sweet potatoes.
Ingredients:
Preheat the oven to 400 degrees. While the oven is preheating, slice the potatoes in half length-wise and dress with olive oil, salt and pepper. Place the dressed potatoes flat side down on a parchment lined cookie sheet and bake for 30 minutes. Carefully remove the peels and set aside (the skins are great crisped up by frying in olive oil and used as a topper for the soup). In a soup pot over medium heat, sweat the pepperoni, cooking until it just starts to caramelize. Remove from the pan and set aside. Add the onion to the pot, let the onion get all happy in that pepperoni oil, stirring occasionally until the onion is softened. Add the roasted potatoes and garlic, stir to incorporate, cooking for 1-2 minutes. Add the chicken stock, heavy cream, oregano, ginger and cumin, reduce heat to low and the soup simmer for about 10 minutes stirring occasionally. Using an immersion blender (a blender or food processor works too, but you may have to do the soup in batches), blend until the soup is smooth and creamy. Add the pepperoni, stir, and let simmer for another 10 minutes. Just before dishing up, stir in the butter to give the soup a nice sheen. Salt and pepper to taste. The red pepper flake is a nice add if you like a little extra kick. Serve warm, garnishing with sour cream, chopped green onion and the crispy potato skins.
This recipe isn’t as Bachelor on the Cheap wallet friendly as scalloped corn or green bean casserole, but it’s frick’n delicious! In fact, it’s ANOTHER DOSE of YUM!