Best 3 Sweet Potato Soup With Buttered Pecans Recipes
Indulge in a heartwarming and comforting culinary journey with our Sweet Potato Soup with Buttered Pecans recipe. This creamy, velvety soup is a perfect blend of sweet potatoes, aromatic spices, and a touch of maple syrup for a delightful balance of flavors. Topped with buttery pecans, this dish offers a delightful textural contrast that elevates the overall experience.
In addition to the main recipe, we also present a collection of variations to suit different preferences and dietary needs. Explore the Vegan Sweet Potato Soup option for a plant-based delight, or try the Roasted Sweet Potato Soup for a smoky and caramelized flavor. If you prefer a spicy kick, the Sweet Potato and Chorizo Soup promises a vibrant and flavorful adventure.
For those who crave a touch of Asian inspiration, the Sweet Potato and Coconut Milk Soup offers a unique twist with its creamy coconut broth and aromatic spices. And if you're looking for a quick and easy fix, the Instant Pot Sweet Potato Soup is your go-to recipe for a hassle-free, yet delicious meal.
Each recipe is carefully crafted to provide a unique and satisfying experience. Whether you're a soup enthusiast or simply seeking a comforting and nutritious meal, our Sweet Potato Soup collection has something for everyone. So, grab your aprons, gather your ingredients, and let's embark on a culinary adventure that will warm your hearts and tantalize your taste buds.
SWEET POTATO SOUP WITH BUTTERED PECANS
Steps:
- In a kettle cook the onion, the leek, the garlic, and the carrots with the bay leaf in the butter over moderate heat, until the vegetables are softened.
- Salt and pepper to taste.
- Add the sweet potatoes, peeled, halved lengthwise, and sliced thin, the russet potato, peeled, halved lengthwise, and sliced thin, the 5 cups broth, the wine, and the water.
- Simmer the mixture, covered for 15 to 20 minutes, or until the potatoes are very tender.
- Discard the bay leaf.
- In a blender puree the mixture in batches until it is very smooth, transferring it as it is pureed to a large saucepan.
- Add the additional broth to thin the soup to the desired consistency, and season the soup with salt and pepper.
- The soup may be made 1 day in advance, kept covered and chilled, and reheated.
- In a skillet cook the pecans in the butter with salt to taste over moderate heat, stirring occasionally, for 10 minutes, or until they are golden brown.
- Transfer them to paper towels to drain.
- The pecans may be made 2 days in advance and kept in an airtight container or a resealable plastic bag.
- Divide the soup among bowls and top each serving with a dollop of the creme fraiche and some of the buttered pecans.
BUTTER-PECAN SWEET POTATOES
This sweet and spicy side dish is sure to be a crowd-pleaser on Thanksgiving.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 50m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Peel potatoes and halve lengthwise; slice crosswise 1/2 inch thick. On a baking sheet, toss potatoes with olive oil; season with coarse salt.
- Transfer half the potatoes to a second baking sheet; cook both sheets until potatoes are tender, tossing occasionally, 25 to 30 minutes.
- Sprinkle with butter, brown sugar, pecan pieces, and cayenne pepper, dividing evenly. Bake until sugar is caramelized and hard, about 10 minutes. Gently toss; serve immediately.
SWEET AND SPICY SWEET POTATO SOUP
A creamy fall soup that's easy to make any time of year. The earthiness of the sweet potato is balanced with tart apples, spicy ginger, and touch of zesty lime. If desired, garnish each serving with a dollop of sour cream, some chopped cilantro, and a few sweet, spicy nuts. A Thanksgiving favorite that's a kid favorite year-round. Freezes well!
Provided by Julie Julie
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Heat olive oil in a large soup pot over medium heat; cook and stir shallots in the hot oil until soft, about 3 minutes. Stir apples, ginger, zest from 1 lime, red pepper flakes, and cayenne pepper into the pot. Reserve lime juice. Cook and stir mixture until apples are very soft, about 15 minutes.
- Pour chicken broth into pot; add sweet potatoes and salt. Cover and bring to a boil. Reduce heat to low and simmer for 10 minutes. Puree soup with an immersion blender until smooth. Stir reserved lime juice into soup. Garnish with lime wedges to serve.
Nutrition Facts : Calories 221.2 calories, Carbohydrate 39.8 g, Cholesterol 5 mg, Fat 6 g, Fiber 3.9 g, Protein 4 g, SaturatedFat 0.8 g, Sodium 1189.3 mg, Sugar 13.8 g
Tips:
- For a smoother soup, blend it until creamy in a blender or with an immersion blender.
- To make the soup ahead of time, cook it according to the recipe and then let it cool completely. Store the soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. When you're ready to serve, reheat the soup over medium heat until warmed through.
- To add a little extra flavor to the soup, try adding a pinch of cayenne pepper or a teaspoon of ground cumin.
- If you don't have any pecans, you can substitute another type of nut, such as walnuts or almonds.
- Serve the soup with a side of crusty bread or crackers for a complete meal.
Conclusion:
This sweet potato soup is a delicious and easy-to-make recipe that is perfect for a cold winter day. The soup is creamy and flavorful, with a hint of sweetness from the sweet potatoes. The buttered pecans add a nice crunch and a bit of extra flavor. This soup is sure to be a hit with your family and friends.
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