Sweet Potato Soup

Southern Living
In a hurry? Caramelize the onions on top of the stove. Cook 1 pound chopped onions in 1 tablespoon butter and 1 tablespoon oil in a heavy skillet over medium heat 12 to 15 minutes, stirring often, until tender.
makes 12 (8-ounce) servings


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4 large sweet potatoes
8 cups fat-free chicken broth, divided
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg


Bake sweet potatoes at 425° for 1 hour, or until very soft. Cool 20 minutes; scoop out the pulp (about 4 cups).

Process sweet potato pulp, half of Oven-Browned Onions, and 4 cups chicken broth in a food processor until mixture is smooth.

Pour sweet potato mixture into a Dutch oven; add remaining chicken broth, salt, pepper, and nutmeg. Bring to a boil; reduce heat to medium, and simmer, stirring occasionally, 20 minutes. Serve soup with remaining Oven-Browned Onions.

Created date

October 2003