Creamy potato soup with hints of maple and cinnamon roasted pecans sprinkled on top. This Maple Sweet Potato Soup is delightful and healthy comfort food for those colder months.
Maple Sweet Potato Soup
Just last week after I’d placed the final syrup drizzle on this seasonally rich soup I knew I had to share it with more than just my immediate family. Though I craved a slightly quiet evening at home I reached out to a friend to invite over for dinner.
Inviting friends over for simple meals has been something I’ve wanted to do for a while. She responded quickly with a yes, and before I’d even set my phone down I received a call from my son’s teacher saying he was sick.
My plans were immediately canceled. I did prepare a container to drop off with my friend, but I know it wasn’t the same as sharing the meal together.
Maple Sweet Potato Soup Ingredients and How to Make it Vegan or Dairy-Free
The wholesome and delicious ingredients of this soup can easily be changed for other options to make vegan or dairy-free. Below are some options based on the ingredients.
- sweet potatoes: The sweet potatoes are the star of this soup, but could easily be changed for butternut squash, pumpkin, or acorn squash.
- broth: Any broth will work. To make this vegan use a vegetarian broth.
- pumpkin pie spice: This adds just a hint of flavor but could be swapped for just cinnamon or nutmeg.
- plain greek yogurt: Use a dairy-free yogurt to make this vegan and dairy-free.
- half and half: This adds extra creaminess to the soup but to make it dairy-free and vegan use plant-based milk such as Oat Milk.
- maple syrup: The maple syrup adds a distinct flavor to the soup, though it’s not necessary if you would like to leave it out.
How to Make Maple Sweet Potato Soup
- Prep: peel, chop, and boil the sweet potatoes for 30 minutes or until they are fork-tender. Drain and return the potatoes to the stove.
- Puree: Add the broth to the pot and bring to a boil. Reduce heat to low and let simmer for 10 minutes. Using an immersion blender, or working in batches with a regular blender, puree the soup until smooth.
- Simmer: Stir in the pumpkin pie spice, yogurt, half-and-half, and maple syrup and simmer for 5 more minutes.
When serving this soup I like to add an extra drizzle of maple syrup on top and sprinkle the soup with some cinnamon roasted pecans.
- 3 large Sweet Potatoes peeled and chopped
- 4 cups Broth chicken or vegetable
- 1/2 teaspoons Pumpkin Pie Spice
- 2/3 cup Plain Greek Yogurt
- 1/2 cup Half and Half
- 2 tablespoons Maple Syrup
- Peel and chop the sweet potatoes into 1-inch sized pieces and place them in a large pot of water. Bring to a boil and let cook for 30 minutes or until the potatoes are fork-tender. Drain the water and return the pot with the potatoes to the stove.
- Add the broth and bring to a boil over medium heat. Reduce the heat to a simmer and let continue cooking for 10 minutes. Using an immersion blender or stand blender puree the mixture until smooth. If using a stand blender work in batches and return soup to the pot after blending.
- Stir in the pumpkin pie spice, greek yogurt, half and half, and maple syrup. Let simmer for 5 minutes before serving.