Keep It Spicey Sweet Potato Soup

Take a break from baking, roasting, or mashing sweet potatoes, and cook them up into this luxurious soup. You can add so many things to make this recipe your favorite, adding sour cream, or half and half to give your soup a little more creaminess. Perfect for the vegetarian looking for different yummy recipes



  • 2 tablespoons olive oil
  • 1/2 small onion, diced about 1/4 cup
  • 1/2 teaspoons Keep it Spicey Kosher Salt
  • 1 t Keep It Spicey Gourmet Smoked black pepper
  • 1 shallot, diced
  • 1/2 teaspoon cinnamon
  • 1 t Keep It Spicey Gourmet Smoked Granulated Onion and Garlic each
  • 1/4 cup of Keep It Spicey Gourmet Smoked Brown Sugar
  • 2 apples (Your Choice) cut in 1 inch cubes
  • Sweet potatoes (about 2 pounds), peeled and cut into 1-inch cubes (You can substitute with Pumpkin)
  • 4 cups vegetable stock
  • 1 teaspoon Keep It Spicey Gourmet Smoked Paprika
  • 1 Cup Butternut Squash (Optional) or can substitute for Sweet potatoes
  • Goat Cheese, Pumpkin Seeds, Shoodie Bread Croutons, Maple Toast OR Sour Cream for garnishment
  1. In a large pot, heat oil over medium heat. Add onion and shallot, and season lightly with salt and pepper. Cook until translucent, about 5 minutes.
  2. Add Apples (and Squash) and cook 2 more minutes
  3. Stir in sweet potatoes, stock, cinnamon, and paprika. Bring mixture to a boil. Reduce heat and simmer for 30 minutes. (Sweet potatoes should be very tender.)
  4. Using a blender, stick blender, or food processor, purée mixture (in batches, if necessary). Return mixture to the pot. Season to taste with salt, pepper and a little more gourmet smoked brown sugar if needed.  
  5. Garnish, we love the Toasted Shoodie Bread croutons toasted with our Gourmet Smoked Brown Sugar…YUMMY