Sweet Potato Bisque

Buttermilk adds tang to this velvety smooth soup of pureed roasted sweet potatoes seasoned with ginger, nutmeg, thyme and cumin.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 35 mins
• Calories: 175 Calories

Ingredients

• 1 teaspoon ground white pepper
• 1 teaspoon ground ginger
• 1 tablespoon butter
• 1 ½ tablespoons all-purpose flour
• salt to taste
• ⅜ cup buttermilk
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• ground black pepper to taste
• 2 cloves garlic, minced
• 10 cups water
• 3 sweet potatoes
• 1 teaspoon freshly grated nutmeg
• ½ teaspoon ground cumin
• 4 potatoes, peeled and quartered
• 1 large onion, thinly sliced
• ¼ cup chicken broth

Recipe Instructions

Step 1

Roast sweet potatoes in 450 degree F (230 degrees C) oven for 30 minutes. Remove from oven and slice open, allowing to cool while assembling rest of soup.

Step 2

Saute onion and garlic in olive oil and butter until soft and slightly browned. Add potatoes to pot and saute 1 minute. Stir in flour. Deglaze pan with broth, scraping up brown bits. Add water and sweet potato flesh. Bring mixture to a boil and reduce heat to medium low. Simmer partially covered for approximately 30 minutes or until vegetables are tender. (Liquid will have reduced to approximately 8 cups.)

Step 3

Remove from heat and puree soup in batches in blender or directly in pot with hand-held blender.

Step 4

Return soup to pot and re-heat over low heat. Add buttermilk, nutmeg, ginger, white pepper, thyme, cumin, and salt and pepper to taste, stirring well.