Sweet Potato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
4 large sweet potatoes1 sweet onion, peeled4 cans (14 oz) Swanson Organic Vegetable Broth1/4 cup brown sugar1/4 teaspoon ground nutmegBlack pepper to taste
1. Preheat oven to 350 degrees F.
2. Cut the top off the onion and trim the root end so that it will sit flat when placed on a baking sheet. Make six to eight slits, sectioning the onion. Cut just to the root of the onion, being careful not to go through it. Wrap the onion in foil, covering the entire onion except the very top. Crumple and bunch foil near the bottom of the onion, creating a base to keep it stable while it bakes. Pierce the sweet potatoes with a fork. Bake onion and sweet potatoes, uncovered, until soft, about 1-1/2 hours. Remove and let cool slightly.
3. Peel sweet potatoes. Puree potatoes, onion and vegetable broth in batches, using enough broth so that it purees smoothly.
4. Bring puree to a simmer in a large sauce pan over medium-high heat, then reduce heat to medium low. Stir in the sugar, nutmeg and black pepper; cover and let simmer for 10 minutes. Remove from heat and serve.
Garnish with a teaspoonful of Maple Cayenne Cream (recipe entered separately), if desired.
Makes approximately 12 (1 cup) servings.
2. Cut the top off the onion and trim the root end so that it will sit flat when placed on a baking sheet. Make six to eight slits, sectioning the onion. Cut just to the root of the onion, being careful not to go through it. Wrap the onion in foil, covering the entire onion except the very top. Crumple and bunch foil near the bottom of the onion, creating a base to keep it stable while it bakes. Pierce the sweet potatoes with a fork. Bake onion and sweet potatoes, uncovered, until soft, about 1-1/2 hours. Remove and let cool slightly.
3. Peel sweet potatoes. Puree potatoes, onion and vegetable broth in batches, using enough broth so that it purees smoothly.
4. Bring puree to a simmer in a large sauce pan over medium-high heat, then reduce heat to medium low. Stir in the sugar, nutmeg and black pepper; cover and let simmer for 10 minutes. Remove from heat and serve.
Garnish with a teaspoonful of Maple Cayenne Cream (recipe entered separately), if desired.
Makes approximately 12 (1 cup) servings.
Nutritional Info Amount Per Serving
- Calories: 74.0
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 556.0 mg
- Total Carbs: 18.9 g
- Dietary Fiber: 1.4 g
- Protein: 0.8 g
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