Roasted Sweet Potato Soup (So Cozy!) Recipe
Introduction
This roasted sweet potato soup is a warm, comforting dish perfect for cozy evenings. Roasting the sweet potatoes brings out their natural sweetness, while pancetta adds a savory depth. Pair it with grilled cheese sandwiches for a satisfying meal.
Ingredients
- 3 lbs sweet potatoes (about 4 medium-large sized), garnet yams preferred
- 1 tablespoon unsalted butter
- 1 (4-ounce) package uncured diced pancetta
- 1 small white onion (about 1 cup), chopped
- 4 celery hearts (about 1 cup), chopped
- 2 medium carrots (about 1 cup), chopped
- 5 garlic cloves, minced
- 2 teaspoons kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground Jamaican allspice
- 1/4 teaspoon ground ginger
- 5 cups chicken stock
- 1 (14-ounce) canned full-fat coconut milk
- Grilled cheese sandwiches, for serving
Instructions
- Step 1: Preheat the oven to 425°F. Line a large baking sheet with foil and drizzle with a touch of olive oil.
- Step 2: Peel, cut, and quarter the sweet potatoes into chunks. Place them on the prepared baking sheet and gently toss to coat in oil. Roast for 40-45 minutes or until lightly browned and crisp.
- Step 3: At the halfway mark of roasting, heat butter over medium heat in a large stockpot or Dutch oven. Once melted, add pancetta and cook, stirring, until fully cooked, about 5 minutes. Remove pancetta and set aside on paper towels.
- Step 4: In the same pot, add onion and sauté until translucent, about 3-4 minutes. Add celery and carrot, stir, and cook for another 3 minutes. Add garlic and cook until fragrant, about 1-2 minutes.
- Step 5: Stir in salt, pepper, smoked paprika, allspice, and ground ginger until well combined.
- Step 6: Add roasted sweet potatoes, chicken stock, and coconut milk to the pot. Stir everything together, cover with a lid, and simmer for 15 minutes. Meanwhile, prepare grilled cheese sandwiches. For a fun twist, cut off crusts and cut sandwiches into mini squares to use as croutons.
- Step 7: Remove the soup from heat, uncover, and use an immersion blender to blend until smooth and creamy. Taste and adjust seasonings as desired.
- Step 8: Serve the warm soup with grilled cheese sandwiches or topped with pancetta and grilled cheese croutons. Enjoy!
Tips & Variations
- For a vegetarian version, omit pancetta and use vegetable stock instead of chicken stock.
- Roasting the sweet potatoes enhances their flavor and sweetness; don’t skip this step.
- Add a pinch of cayenne pepper for a subtle kick of heat.
- Top the soup with fresh herbs like thyme or parsley for added brightness.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, adding a splash of stock or water if it thickens too much. Grilled cheese sandwiches are best enjoyed fresh but can be reheated in a skillet or oven to retain crispness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of potato?
Yes, though garnet yams or sweet potatoes provide the best sweetness and texture for this soup. Regular potatoes will change the flavor and consistency slightly.
Can I freeze this soup?
Yes, you can freeze the soup for up to 3 months. Allow it to cool completely before transferring to a freezer-safe container. Thaw overnight in the refrigerator and reheat gently on the stove.
PrintRoasted Sweet Potato Soup (So Cozy!) Recipe
This Roasted Sweet Potato Soup is a cozy, comforting dish that combines the natural sweetness of roasted sweet potatoes with aromatic spices and creamy coconut milk. Enhanced with savory pancetta and served alongside crispy grilled cheese sandwiches, it’s a perfect meal for chilly days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Roasting, Stovetop
- Cuisine: American
Ingredients
Scale
Vegetables and Aromatics
- 3 lbs sweet potatoes (about 4 medium-large sized), garnet yams preferred
- 1 small white onion (about 1 cup), chopped
- 4 celery hearts (about 1 cup), chopped
- 2 medium carrots (about 1 cup), chopped
- 5 garlic cloves, minced
Proteins and Dairy
- 1 tablespoon unsalted butter
- 1 (4-ounce) package uncured diced pancetta
- 1 (14-ounce) canned full-fat coconut milk
Seasonings
- 2 teaspoons kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground Jamaican allspice
- 1/4 teaspoon ground ginger
Liquids
- 5 cups chicken stock
Serving Suggestion
- Grilled cheese sandwiches, for serving
Instructions
- Roast Sweet Potatoes: Preheat the oven to 425°F. Line a large baking sheet with foil and drizzle with a touch of olive oil. Peel, cut, and quarter the sweet potatoes into chunks. Place them on the prepared baking sheet and gently toss to coat in the oil. Roast for 40-45 minutes until lightly browned and crisp.
- Cook Pancetta: At the halfway point of roasting, heat butter over medium heat in a large stock pot or Dutch oven. Add diced pancetta and cook, stirring occasionally, until fully cooked, about 5 minutes. Remove pancetta with a slotted spoon and set aside on a paper towel-lined bowl.
- Sauté Vegetables: In the same pot with pancetta fat and butter, add chopped onion and sauté until translucent, about 3-4 minutes. Add celery and carrots, cook for another 3 minutes. Stir in minced garlic and cook until fragrant, about 1-2 minutes.
- Add Seasonings: Stir in kosher salt, black pepper, smoked paprika, Jamaican allspice, and ground ginger to the vegetable mixture, mixing well to combine.
- Add Remaining Ingredients and Simmer: Add roasted sweet potatoes, chicken stock, and canned coconut milk to the pot. Stir everything together until fully combined. Cover with a lid and simmer for 15 minutes to let flavors meld. Meanwhile, prepare grilled cheese sandwiches and cut into mini squares if desired.
- Blend Soup: Remove the pot from heat, uncover, and use an immersion blender to puree the soup until smooth and creamy. Taste and adjust seasonings as needed.
- Serve: Serve the warm soup topped with crispy pancetta and grilled cheese croutons for a delightful, hearty meal. Enjoy!
Notes
- Garnet yams are preferred for their natural sweetness and creamy texture.
- Full-fat coconut milk adds richness and a subtle coconut flavor, but canned cream or heavy cream can be substituted if desired.
- Adjust seasoning to taste, especially salt and pepper after blending.
- Grilled cheese croutons add a delicious texture contrast but can be omitted for a lighter soup.
- For a vegetarian version, omit pancetta and use vegetable broth instead of chicken stock.
- Leftover soup can be refrigerated up to 3 days or frozen for up to 3 months.
Keywords: Roasted Sweet Potato Soup, Cozy Soup Recipe, Sweet Potato Soup with Pancetta, Coconut Milk Soup, Autumn Soup, Comfort Food
