This is my version of this Cooking Light recipe. I’ve changed some techniques and ingredients a bit. It is also no longer light. I have to admit I find creamy soups kind of bland after a while. Tasty, but just not enough variation. Enter, bacon!
- 2.5 pounds sweet potatoes or winter squash, peeled and cubed
- 2 tbs olive oil
- 1 cup chopped onion
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground chipotle pepper
- 4 -6 cups vegetable stock
- 1/4 teaspoon salt
- 1/4 cup heavy cream
- 6 bacon slices, cooked and crumbled
- 1 ounce shaved Parmesan cheese
- 2 tablespoons flat-leaf parsley leaves, chopped
Preheat oven to 375 degrees. Spread sweet potatoes on a baking sheet and drizzle with olive oil; toss. Roast in oven until soft and slightly browned, 20-30 minutes. Cook bacon until crisp and drain on paper towels. Drain bacon grease through sieve. Measure 1 tbs of grease into soup pot and add onion, cooking until softened and slightly caramelized. Add cumin, salt, and chipotle power. Add 4 cups veggie stock and heat until simmering. When sweet potato is cooked, add in batches to blender with seasoned broth. Return to pot and add cream. Heat, and re-season with salt and pepper if desired. Serve with crumbled bacon, shaved Parmesan, and chopped parsley.
Next time I make this, I’m going to try roasting some oil-coated sage leaves with the sweet potatoes and crumble those on top instead of the parsley. I’ll post the results!