I have been making a lot of things with butternut squash and sweet potatoes lately. Not just because they are deliciously hearty and taste best during those first few weeks of fall but because just one butternut squash and a few sweet potatoes can make a lot of meals! Soup season is just getting started and I have a few recipes that I can’t wait to test and hopefully share with you guys soon!
While I’ll admit that almost all of my soup recipes follow a similar formula (hey, I like what I like and clearly I like my soups with a generous spoonful of curry powder!) this version is almost more of a bisque thanks to the addition of coconut milk which lends a delightfully sweet note to the soup.
This soup is creamy and delicious and the only thing that makes it even more delightful are the homemade croutons that make for the perfect addition to this soup. They’re crispy and buttery and turn this soup into a full on meal…
Here is how you make it.
Sweet Potato and Coconut Bisque:
Ingredients:
– 2 large sweet potatoes, cut into 1″ cubes
– 1 leek, roughly chopped
– 1 1/2 cup chicken broth
– 3/4 cup apple cider or apple juice
– 1 can light coconut milk
– 2 tablespoons maple syrup
– 2 tablespoons curry powder
– 1 tablespoon tomato paste
– 1/2 teaspoon cumin
– 1/8 teaspoon cinnamon
– 1/2 teaspoon salt
– 1/2 teaspoon pepper
Рolive oil to saut̩
– green onions for garnish
– red pepper flates to garnish
Croutons
– 3 slices of bread (I used multi grain but use your favorite!), cut into 1″ cubes
– 1 tablespoon extra virgin olive oil
– 2 tablespoons butter
– Salt + Pepper
Directions:
– In a stock pot, add olive oil to the pot and saute leek and sweet potato with a pinch of salt for about 7-8 minutes.
– Add in spices, salt and pepper and let cook for 1 minute.
– Add chicken broth, apple juice and coconut milk, maple syrup and tomato paste then simmer on medium low for 30-40 minutes or until the sweet potato is cooked.
– Transfer to a blender to puree or use an immersion blender and blend until smooth. Season to taste
РMeanwhile, in a saut̩ pan heat the olive oil and butter until warm. Add in bread and lightly toss until browned on all sides. Sprinkle with salt and pepper.
– Serve soup in bowls and top with croutons, green onion and a pinch of red pepper flakes.
Enjoy!
Shop: Soup Bowl (set of 8) // Bamboo Flatware
