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Roasted Sweet Potato Soup with Maple and Ginger

Roasted sweet potato soup gets its deep, caramelized flavor from sweet potatoes roasted at 425°F, then simmered with ginger, garlic, and maple syrup. Blend it smooth and finish with heavy cream for a velvety bowl with gentle sweetness and warming ginger.
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Prep Time 20 minutes
Cook Time 49 minutes
Total Time 1 hour 9 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb sweet potatoes peeled and cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 tsp kosher salt divided
  • 2 tbsp unsalted butter
  • 1 yellow onion medium, chopped
  • 1 tbsp fresh ginger peeled, finely grated
  • 2 cloves garlic minced
  • 5 cup low-sodium chicken or vegetable broth
  • 2 tbsp pure maple syrup
  • 0.25 tsp ground black pepper
  • 0.5 cup heavy cream

Equipment

  • 1 large rimmed baking sheet
  • 1 6-quart Dutch oven

Method
 

  1. Heat the oven to 425°F and line a large rimmed baking sheet with parchment paper.
  2. Toss the sweet potatoes with the olive oil and 1/2 teaspoon of the salt, spread them in a single layer on the baking sheet, and roast for 25–35 minutes, turning once, until tender and browned at the edges.
  3. Melt the butter in a 6-quart Dutch oven over medium heat, add the onion, and cook for 5–7 minutes, stirring occasionally, until softened.
  4. Stir in the ginger and garlic and cook for 30 seconds, until fragrant.
  5. Add the roasted sweet potatoes, broth, maple syrup, remaining 1/2 teaspoon salt, and black pepper, then bring to a boil over medium-high heat.
  6. Reduce the heat and simmer uncovered for 10 minutes.
  7. Remove the pot from the heat and blend the soup with an immersion blender until smooth.
  8. Stir in the heavy cream and warm the soup over low heat for 2–3 minutes, without letting it boil.

Notes

For the deepest flavor, let the sweet potatoes brown at the edges before turning them. Refrigerate leftovers for up to 4 days; freeze before adding the cream for the best texture, then stir in the cream after reheating. Use vegetable broth for a vegetarian version.