thanksgiving table: smokey sweet potato soup

I wanted to do a thanksgiving dish related to sweet potatoes but didn’t want to out-do or compete with the regular mashed potatoes that I consider a must. So this year I made a sweet potato soup. It’s a great appetizer to ward off hungry party goers while waiting for everyone to arrive. Maybe it’s just my family but we always have a few stragglers while the rest of us are looking at the dining table with blurry eyes and gurgling stomachs. So an optional appetizer that isn’t too filling is perfect.

I know sweet potatoes usually go the sugary route but I thought I’d mix it up [gasp]. I went a spicy, smoky direction with Middle Eastern undertones. Was that politically correct? We shall see. Feel free to edit the spices as you choose. I know this dish would be too much for me in the spice department but it was just right for my Latin Lover. Just forget about the politically correct thing, mk?

I started with a dutch oven because he’s big but you can use whatever large pot you have. I turned the heat to medium and added extra virgin olive oil once he was all warmed up. I then added onion and carrots, letting them sizzle for about 2 minutes. Next I added the butternut squash, garlic, and ginger. I waited another two minutes before adding the spices and potatoes. I stirred them around and let them mingle before I added the stock.

I used chicken stock but if you have vegetarian/vegan friends or family, use vegetable. It’s no biggie. You could even go half and half with water if you’re concerned about sodium content. I then brought it to a boil, covered, and reduced to a simmer for about 30 minutes.

Next, I removed the soup from heat, and blended. Make sure if you’re using a blender to spoon everything in it and let it cool for a good minute. If it’s too hot it’ll easily blow the lid off, even if you’re holding it down. Been there. 

I topped my soup with some cubed feta and sunflower seeds but sour cream would be a good option too. If you really wanted to get rich and indulgent, you could add whipping cream to the soup. But that would really weigh it down with calories. Not that I’m above that. I think I’ve proved that in other recipes.

Here’s the official recipe. Again, feel free to reduce the spices to your taste. I can usually tell by the smells when I’m cooking if it’s going to be spicy enough or too spicy, etc.

Sweet Potato Soup:

2 large sweet potatoes, cubed
½ yellow onion, roughly chopped
4 minced garlic cloves
2 tsp minced fresh ginger
6 baby carrots or 1 large one, chopped
12 oz butternut squash
1 tsp chili powder
1 tsp ground coriander
1 tsp curry powder
2 qt stock [chicken or vegetable]
olive oil, salt, pepper

Heat a large stock pot or dutch oven to medium heat. Add olive oil, onions, carrots, salt and pepper. Cook for two minutes. Add squash, garlic and ginger. Let cook another two minutes. Add spices, and sweet potatoes.

Add stock, bring to a boil, cover, and reduce heat. Let simmer for about 30 minutes or until potatoes smash easily with fork.

Blend soup with submersible blender or work in small batches with blender, letting each batch cool somewhat before covering. Top with sour cream, or feta and sunflower seeds, or sesame seeds. 

Enjoy!