Sweet Potato Soup with Toasted Pecans
This rich Sweet Potato Soup with Toasted Pecans is Thanksgiving in a bowl! It is an easy weeknight meal.
Servings: 6
Calories: 358kcal
Equipment
- high speed blender or food processor
Ingredients
- ½ chopped onion
- 1 tablespoon olive oil
- 1 medium apple peeled and chopped
- 2 medium sweet potatoes jewel yam, peeled and chopped
- 4 cups low sodium vegetable broth
- 1 cup raw pecans
- ¼ teaspoon allspice
- ¼ teaspoon nutmeg
- Salt and pepper
Instructions
- Heat olive oil in a large pot. Add chopped onion and cook until translucent.
- Add chopped apple, sweet potato, vegetable broth, allspice, nutmeg, salt, and pepper to the onions. Cook for about 20 minutes, or until tender. Let cool.
- Toast pecans in skillet for 8-10 minutes, or until fragrant. Set aside some of the pecans for garnish, if desired.
- Blend pecans and sweet potato broth mixture in a blender or food processor until smooth. Serve with toasted pecans on top.
Notes
This soup will last up to 5 days in an airtight container in the fridge.
To freeze, make sure to let the soup cool completely before placing it in a freezer bag or air-tight container.
For freezer-safe containers, leave about an inch of space from the top. For freezer bags, fill about ¾ the way full. Let out as much air as you can, and lay flat in the freezer.
You can keep soup in the freezer 4-6 months, but flavors in the freezer start to fade around 2 months.
When you're ready to eat, let the soup thaw overnight in the fridge, then heat in a saucepan or microwave.
Nutrition
Calories: 358kcal | Carbohydrates: 21g | Protein: 4g | Fat: 30g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 651mg | Potassium: 353mg | Fiber: 5g | Sugar: 8g | Vitamin A: 6520IU | Vitamin C: 3.5mg | Calcium: 45mg | Iron: 1.3mg
