Roasted Sweet Potato Soup with Brown Butter Crouton

Name: Roasted Sweet Potato Soup with Brown Butter Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 whole Sweet Potatoes, Medium-to-large Size; 4 Tablespoons Butter, Divided; 1/2 cups Fresh Sage Leaves; 2 cups Bread Cubes, Such As From Leftover Bread; 1 whole Small Onion, Peeled And Roughly Chopped; 3 cloves Garlic, Peeled And Roughly Chopped; 1 stalk Celery, Roughly Chopped; 1/2 teaspoons Smoked Paprika; 2 cups Vegetable Or Chicken Stock, Plus More As Needed; Salt To Taste; Heavy Cream, Optional, For Drizzling

Servings: persons

3 whole Sweet Potatoes, Medium-to-large Size
4 Tablespoons Butter, Divided
1/2 cups Fresh Sage Leaves
2 cups Bread Cubes, Such As From Leftover Bread
1 whole Small Onion, Peeled And Roughly Chopped
3 cloves Garlic, Peeled And Roughly Chopped
1 stalk Celery, Roughly Chopped
1/2 teaspoons Smoked Paprika
2 cups Vegetable Or Chicken Stock, Plus More As Needed
Salt To Taste
Heavy Cream, Optional, For Drizzling

1
Preheat the oven to 450 degrees F. Prick the potatoes all over, and place bare in the oven for 1 hour.
2
Remove from the oven to let cool.
3
Meanwhile, add half the butter to a skillet over medium-high heat.
4
When the butter melts and foams, add the sage in a single layer and fry for 1 minute on each side until the sage is bright green and slightly dark at the edges.
5
Remove the sage leaves to paper towels to drain.
6
To the butter in the skillet, add the bread cubes, a sprinkle of salt, and reduce the heat to medium-low.
7
Fry the croutons for 1520 minutes until crispy and golden.
8
When the sweet potatoes are cool enough to handle, peel them and cut them into large chunks.
9
Heat a small soup pot to medium-high with the rest of the butter, onion, garlic, celery, and smoked paprika.
10
Saute the veggies for 5 minutes and pour in the stock.
11
Cover the soup and let the veggies boil for 510 minutes until soft, then add the sweet potato chunks.
12
Puree the soup with a blender or food processor until smooth, then taste add add as much salt as youd like.
13
If the soup seems thick, thin it out with some extra stock.
14
Serve the soup topped with croutons, crispy sage, and a drizzle of heavy cream.
15
Enjoy!

382

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 whole Sweet Potatoes, Medium-to-large Size, 4 Tablespoons Butter, Divided, 1/2 cups Fresh Sage Leaves, 2 cups Bread Cubes, Such As From Leftover Bread, and more.

Yes, Roasted Sweet Potato Soup with Brown Butter Croutons falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Sweet Potato Soup with Brown Butter Croutons

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions