Roasted Sweet Potato Soup is delightfully flavored with onion, pear, cinnamon, and ginger. Top with croutons or serve with a grilled cheese sandwich.
Course
Soup
Cuisine
American
Prep Time10minutes
Cook Time1hour
Total Time1hour10minutes
Servings4to 6 servings
AuthorRenee Dobbs
Ingredients
2poundssweet potatoes
1pear
2tablespoonsolive oildivided
1cupchopped sweet onion
1teaspoonkosher salt
1/4teaspoonfresh ground pepper
1small garlic cloveminced
1/2teaspoonground cinnamon
1/4teaspoonground ginger
4cupsvegetable broth
Instructions
Heat oven to 375°F.
Peel sweet potatoes and cut into 1-inch cubes. Peel and core pear and cut into 1-inch cubes.
Place sweet potato and pear cubes on a rimmed baking sheet. Drizzle 1 tablespoon olive oil on top and toss to coat. Spread cubes evenly on baking sheet.
Roast for 45 minutes or until sweet potatoes are tender and lightly browned.
Heat remaining 1 tablespoon olive oil in a soup pot or Dutch oven over medium heat. Add onion, salt, and pepper. Cook, stirring occasionally, until onion is soft and translucent, about 5 minutes.
Add garlic, stir, and cook for 1 minute. Add cinnamon, ginger, roasted sweet potatoes, roasted pear, and broth. Stir to combine. Cook for 5 minutes.
Purée with an immersion blender or in a regular blender. If using regular blender, you may have to puree in batches.
Return puréed soup to the pot. Cook for 5 minutes.
Recipe Notes
Roasted Sweet Potato Soup is delightfully flavored with onion, pear, cinnamon, and ginger. Top with croutons or serve with a grilled cheese sandwich.