Chipotle Sweet Potato Soup #SundaySupper

Chipotle Sweet Potato Soup is smooth, creamy and a little spicy!  This delicious and health soup is easy to make and pure comfort food.

Since today is officially the first day of Fall, the Sunday Supper theme for this week is “Fall Foods.”  I had several ideas for this one, but after making Chipotle Sweet Potato Soup, it was the obvious choice to celebrate the season.  A warm soup made with sweet potatoes, that is smooth and creamy, is perfect comfort food for when the temperatures start to get cooler.  A little spice from the chipotle chile adds just enough heat and depth to make it interesting.   Made as-is, this Chipotle Sweet Potato Soup is vegan and gluten free.

As an optional topping, I added some Greek yogurt, which was a cool counterbalance to the spicy chipotle chile.  Next I tried this soup topped with some queso fresco, which was equally wonderful.  However, my favorite topping for this soup was spicy roasted pepitas (pumpkin seeds) – a recipe I will be sharing next week.

Be sure to check out all of the incredible Fall-inspired recipes below!

Sweet Potato and Chipotle Soup

 

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Yields: 4 servings

Ingredients

• 1 tablespoon olive oil
• 1 cup chopped yellow onion
• Salt and black pepper, to taste
• 1 teaspoon ground cumin
• 2 garlic cloves, minced
• 1 pound sweet potatoes, peeled and cut (about 2 potatoes)
• 1 chipotle chile in adobo, chopped
• 3½ to 4 cups vegetable broth (low-sodium preferred)
• Greek yogurt (optional, for serving)
• Queso fresco (optional, for serving)
• Toasted pepitas (optional, for serving)

Instructions

1. In a Dutch oven, heat oil over medium-high heat. Add onion, sprinkle with salt and pepper, and saute until onion softens and starts to brown (about 7 minutes). Add cumin and garlic, and cook for 1 minute.
2. Stir in sweet potatoes, chile and broth. Bring to a boil, reduce to a simmer, partially cover and cook until sweet potatoes are soft (about 20 minutes).
3. Let soup cool for 5 minutes and then transfer soup to a food processor or blender, and puree until smooth. [Note: Use caution when blending hot liquids].
4. Return pureed soup to pot, over low heat, and season with salt and pepper to taste.
5. Serve with Greek yogurt, queso fresco and/or toasted pepitas.

3.5.3251

Amazing Breakfasts, Brunches, and Breads

• Apple Spice Muffins from Pixie Dust Kitchen
• Skinny Pumpkin Cinnamon Chip Donuts with Maple Cream Cheese Glaze from The Messy Baker
• Apple Spice Waffles from Treats and Trinkets
• Pumpkin Spice Latte Donuts from Daily Dish Recipes
• Mini Pumpkin Pancake Kebobs from The Urban Mrs.
• Mini Apple Cinnamon Rolls from Peanut Butter and Peppers
• Cinnamon Apple Crepes from Juanita’s Cocina
• Maple Apple Bread from The Foodie Army Wife
• Pumpkin Ale Pretzel Buns from A Kitchen Hoor’s Adventures

Outstanding Soups, Starters and Sides:

• Bacon, Corn and Shrimp Chowder from The Girl in the Little Red Kitchen
• Pumpkin Tomato Sauce with Andouille Sausage from Hezzi-D’s Books and Cooks
• Parmesan Polenta from That Skinny Chick can Bake
• Farro Date Salad with Mango and Arugula from Shockingly Delicious
• Butternut Squash Tian with Herb Topping from Food Lust People Love
• Chipotle Sweet Potato Soup from Alida’s Kitchen

Comforting Main Dishes:

• Autumn Risotto with Chicken & Cranberries from Momma’s Meals
• Mushroom and Sorrel Lasagne from Jane’s Adventures in Dinner
• Roasted Fig & Pancetta Pasta Carbonara from Nik Snacks
• Chili from Casa De Crews
• Vegan Mushroom Pie from Killer Bunnies Inc
• White Pizza with Kale and Meatballs from The Hand That Rocks the Ladle
• Spicy Korean Monkfish Stew (Agu Jjim) from kimchi MOM
• Creole Shrimp & Cheddar Basil Grits Cake from The Roxx Box
• Penne with Spicy Pumpkin and Sausage Sauce from Webicurean
• Bacon Spinach Pasta from Magnolia Days
• Chicken, Spinach, and Gnocchi Soup from Cookin’ Mimi
• Stuffed Meatballs in Tomato Alfredo Sauce from Family Foodie
• Butternut Squash and Lentil Pot Pie from Curious Cuisiniere
• Mini Meatball and Goat Cheese Risotto from MarocMama
• Onion Tart {Zwiebelkuchen} from The Not So Cheesy Kitchen
• Slow Cooker White Chicken Chili from Neighborfood

Decadent Desserts:

• Pumpkin Marshmallows from Home Cooking Memories
• Salted Caramel Apple Crisp Bars from Table for Seven
• Apple Cider Five Spice Caramels from girlichef
• Italian Apple Torta from La Bella Vita Cucina
• Apple Fig and Pomegranate Crisp from Take a Bite Out of Boca
• Caramel Apple Sugar Cookie Pizza from Chocolate Moosey
• Pumpkin Bourbon Pie with Walnut Crumble from Gotta Get Baked
• Camotes Enmielados (Mexican Candied Yams/Sweet Potatoes) from La Cocina de Leslie
• Maple Syrup Pumpkin Bars from What Smells So Good?
• Pear Almond Graham Cracker Tart from Vintage Kitchen Notes
• Walnut-Stuffed Baked Apples from Foxes Loves Lemons
• Buttery Bourbon Ice Cream from NinjaBaking
• Caramel Apples from Pies and Plots
• Funnel Cakes from The Texan New Yorker
• Pumpkin Chocolate Chip Oatmeal Cookies from In The Kitchen With KP
• {Gluten-Free} Pumpkin Swirl Pecan Crumb Cake from Cupcakes & Kale Chips
• Chocolate Pumpkin Swiss Roll Cake from Big Bear’s Wife
• Hot Apple Pizza from Cindy’s Recipes and Writings
• Savory & Sweet Coconut Cream Salted Caramel Apples from Sue’s Nutrition Buzz

Tasty Drinks:

• Pumpkin Juice – Harry Potter Style from The Dinner-Mom
• The Best Wines for Fall Foods from ENOFYLZ Wine Blog

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