Maple Cream Sweet Potato Soup
Ingredients
The soup
-
3-4
medium
sweet potatoes
-
½
cup
pure maple syrup
-
1
teaspoon
cinnamon or 1 cinnamon stick
-
2½
cups
low-sodium chicken or veggie broth
-
1
cup
apple cider or more broth
-
1
tablespoon
fresh thyme, chopped
-
¼
teaspoon
nutmeg
-
pinch
cayenne
-
to taste
salt + pepper
-
2
tablespoons
bourbon (optional)
-
1
cup
heavy cream or full-fat canned coconut milk
-
½
cup
sharp cheddar cheese, shredded (optional)
-
2
tablespoons
butter or coconut oil
Cheddar Cinnamon Sugar Twist
-
1
package
frozen puff pastry, thawed
-
6
tablespoons
butter, melted
-
½
cup
granulated sugar
-
2
teaspoons
cinnamon
-
1
cup
sharp cheddar cheese, finely shredded
Instructions
- Preheat the oven to 400°F.
- Poke holes in the sweet potatoes and bake for 1 hour until soft.
- After baking, slice the sweet potatoes in half and let them cool.
- In a large pot, combine maple syrup and cinnamon, bring to a boil, then simmer for 10-15 minutes until thickened.
- Peel the cooled sweet potatoes and add the flesh to a blender with 1 cup of broth, then puree until smooth.
- Stir the sweet potato puree into the maple syrup mixture, then add the remaining broth, apple cider, thyme, nutmeg, cayenne, salt, and pepper.
- Heat the soup over medium heat until warmed through, about 10 minutes.
- Stir in bourbon (if using) and cream, cook for another 5 minutes, then add cheese and butter until melted.
- For the twists, preheat the oven to 350°F and line baking sheets with parchment paper.
- Mix sugar and cinnamon in a bowl.
- Roll out puff pastry, brush with melted butter, and sprinkle with cinnamon sugar and cheese.
- Cut into strips, twist, and place on baking sheets, brushing with more butter and sprinkling with cinnamon sugar.
- Bake for 12-15 minutes until golden.
- Serve the twists with the warm soup.
Nutrition Facts (estimated)
Servings
4
Calories
2048
Total fat
16g
Total carbohydrates
30g
Total protein
8g
Sodium
20mg
Cholesterol
20mg
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