This Holiday Sweet Potato Soup is the epitome of cozy comfort food, featuring a rich, velvety base made from roasted sweet potatoes, half-and-half, and a splash of dry sherry. The earthy sweetness of the potatoes is balanced by the savory depth of sautéed shallots, onions, and celery, while a hint of nutmeg adds a warm, aromatic spice that evokes the holiday season. The texture is incredibly smooth and luxurious, achieved by blending the simmered vegetables until silky. ItâÂÂs an elegant yet simple dish that feels special enough for a holiday dinner party but is easy enough for a weeknight meal. Serve it warm in shallow bowls, garnished with crunchy toasted walnuts for a delightful contrast in texture. This soup pairs beautifully with crusty bread or a simple green salad, making it a versatile centerpiece for any festive table.
Holiday Sweet Potato Soup
Description
This Holiday Sweet Potato Soup is the epitome of cozy comfort food, featuring a rich, velvety base made from roasted sweet potatoes, half-and-half, and a splash of dry sherry. The earthy sweetness of the potatoes is balanced by the savory depth of sautéed shallots, onions, and celery, while a hint of nutmeg adds a warm, aromatic spice that evokes the holiday season. The texture is incredibly smooth and luxurious, achieved by blending the simmered vegetables until silky. ItâÂÂs an elegant yet simple dish that feels special enough for a holiday dinner party but is easy enough for a weeknight meal. Serve it warm in shallow bowls, garnished with crunchy toasted walnuts for a delightful contrast in texture. This soup pairs beautifully with crusty bread or a simple green salad, making it a versatile centerpiece for any festive table.Directions
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Melt butter in a large saucepan over medium-low heat.
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Add the chopped shallots, diced onion, and sliced celery to the pan.
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Sauté the vegetables, stirring frequently, for about 6 minutes until softened but not browned.
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Add the diced sweet potatoes, chicken stock, and nutmeg to the saucepan.
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Bring the mixture to a boil, then reduce the heat to low and simmer for about 30 minutes, or until the sweet potatoes are tender when pierced with a fork.
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Carefully transfer the hot soup mixture in batches to a blender or food processor.
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Blend until completely smooth and creamy.
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Return the blended soup to the saucepan over low heat.
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Stir in the half-and-half and dry sherry until well combined.
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Warm the soup gently, stirring occasionally, but do not allow it to come to a full boil to prevent curdling.
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Season with white pepper to taste.
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Ladle the soup into bowls and serve immediately, garnishing each portion with a sprinkle of chopped walnuts.
Nutrition Facts
Servings 12 servings
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 6g30%
- Cholesterol 50mg17%
- Sodium 300mg13%
- Total Carbohydrate 30g10%
- Dietary Fiber 3g12%
- Sugars 15g
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
