Creamy Roasted Sweet Potato Soup With Sage and Maple
This roasted sweet potato soup is blended until creamy and smooth, with warm fall spices, a touch of brown sugar, and aromatic sage. Finish it with maple syrup, toasted pecans, or crispy fried sage leaves for a comforting cool-weather soup that’s both elegant and easy.
Roasting sweet potatoes brings out their natural sweetness and gives this soup a deeper, richer flavor. Paired with warm spices like cinnamon and nutmeg, a touch of sage, and creamy half-and-half, the result is a soup that’s comforting, cozy, and delicious.
It’s an excellent starter for a holiday dinner or a satisfying lunch on a cold day. Garnish it with maple syrup, toasted pecans, or crispy sage leaves to elevate the flavor and texture.
❤️ Why You’ll Love This Roasted Sweet Potato Soup
Cozy and comforting. With roasted sweet potatoes and warm spices, this soup is perfect for cold days.
Velvety smooth texture. Blending the soup creates a luscious, creamy consistency.
Elevated flavor. A hint of sage and brown sugar enhances the sweet and savory balance.
Make-ahead friendly. It reheats beautifully and is ideal for meal prep or holiday menus.
How to Make This Sweet Potato Soup
- Preheat the oven to 425°F and line a rimmed baking sheet with foil.
- Toss the diced sweet potatoes with olive oil and season with salt and pepper. Roast for 30 to 40 minutes or until tender and lightly caramelized.
- While the potatoes roast, cook the onion and celery in a saucepan with olive oil until translucent. Add garlic and cook briefly.
- Stir in the vegetable broth, sage, cinnamon, nutmeg, and brown sugar. Simmer for 10 minutes.
- Add the roasted sweet potatoes and simmer 5–10 minutes more. Working in batches, blend until smooth. Return to the pot and stir in the cream. Heat through and adjust seasoning.
- Spoon the soup into bowls and top with maple syrup, toasted pecans, or fried sage leaves.
⚠️ Safety Tip for Blending Hot Soup:
- Always let the soup cool slightly before blending. Blend in small batches, filling the blender no more than halfway.
- Remove the center cap from the lid and cover it with a folded kitchen towel to allow steam to escape.
- Hold the lid down firmly while blending to prevent hot liquid from splashing or building pressure.
Recipe Variations
- Make it dairy-free. Use full-fat coconut milk instead of half-and-half.
- Add a spicy kick. Stir in a pinch of cayenne or smoked paprika for warmth.
- Try other toppings. Crumbled bacon, sour cream, or roasted pumpkin seeds make fun alternatives.
- Use chicken broth. Swap in chicken broth if you don’t need it to be vegetarian.
Serving Suggestions
- Serve with crusty bread, dinner rolls, or a grilled cheese sandwich.
- Pair with a fall salad, such as a Waldorf salad or beet salad.
How to Store and Reheat
Refrigerate. Store leftover soup in an airtight container in the fridge for up to 4 days.
Freeze? Yes! This soup freezes well. Let it cool, then store in freezer-safe containers for up to 3 months.
To Reheat. Warm gently in a saucepan over low heat, stirring often. Add a splash of cream or broth if it’s too thick.
Roasted Sweet Potato Soup
This recipe transforms roasted, diced sweet potatoes into a creamy soup. The soup is flavored with spices and sage.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Soup Recipes, Sweet Potatoes
- Method: Roast
- Cuisine: American
Ingredients
- 2 pounds sweet potatoes, peeled and diced (about 6 cups diced)
- Kosher salt and pepper
- 3 tablespoons olive oil (divided use)
- 1 cup chopped onion
- 1 cup chopped celery
- 1 clove garlic, minced
- 4 cups vegetable broth
- 1 teaspoon dried rubbed sage
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons brown sugar, light or dark
- 1 1/2 cups half-and-half or light cream
Instructions
Prep the oven and pan. Heat the oven to 425°F. Line a large rimmed baking sheet with foil.
Season and roast the sweet potatoes. Toss the diced sweet potatoes with 2 tablespoons of olive oil. Arrange the sweet potatoes on the prepared baking sheet and season with salt and pepper. Roast the sweet potatoes for 30-40 minutes, or until tender.
Sauté the aromatics. Meanwhile, in a large saucepan, saute the onion and celery in the remaining 1 tablespoon of olive oil until the onion is translucent. Add the garlic and saute for 2 minutes longer.
Add the broth and seasonings. Add the vegetable broth, the chopped sage, cinnamon, nutmeg, and brown sugar. Bring to a boil. Reduce heat to simmer for 10 minutes.
Add the roasted sweet potatoes. Add the sweet potatoes to the saucepan and continue cooking until the vegetables are all very tender, about 5 to 10 minutes longer.
Blend the soup. Blend the hot mixture in 3 to 4 batches in the blender until smooth. Return the soup to the saucepan and stir in the cream. Heat through. Taste and adjust the seasonings.
Garnish. Serve with a garnish of fried sage leaves, chopped chives, a drizzle of maple syrup, or chopped toasted pecans.
Nutrition
- Serving Size:
- Calories: 227
- Sugar: 9 g
- Sodium: 539.7 mg
- Fat: 10 g
- Carbohydrates: 32.2 g
- Fiber: 4.1 g
- Protein: 3.6 g
