Yield
makes 12 (8-ounce) servings

How to Make It

Step 1

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

Step 2

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

Step 3

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.

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