Sweet Potato Soup Betty Crocker 40th Edition Recipes

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SWEET POTATO BROCCOLI SOUP



Sweet Potato Broccoli Soup image

Sweet potato and broccoli combine to make a delicious soup - a hearty dinner recipe.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 10

1 tablespoon olive oil
1 large onion, chopped (1 cup)
1 leek, cut in half lengthwise, rinsed, sliced thinly
3 1/2 cups vegetable broth or reduced-sodium chicken broth
3 medium sweet potatoes, peeled, cut into 1-inch pieces (4 cups)
1 medium apple, peeled, cored, cut into 1-inch pieces
2 cups chopped fresh broccoli florets
1 tablespoon water
6 tablespoons reduced-fat sour cream
1/2 medium apple, cut into 12 thin slices

Steps:

  • In 4-quart saucepan, heat oil over medium heat. Add onion and leek to oil; cook 4 minutes, stirring frequently, until soft. Stir in broth, sweet potatoes and apple pieces. Heat to boiling; reduce heat. Cover and simmer about 20 minutes or until sweet potatoes are tender.
  • Meanwhile, in small microwavable bowl, place broccoli and water. Cover with plastic wrap and microwave on High 1 minute 30 seconds or until crisp-tender; set aside.
  • In blender or food processor, place about one-third of soup mixture. Cover; blend on high speed until smooth, stopping blender to scrape side if necessary. Pour into large bowl. Repeat 2 times more with remaining soup mixture. Pour soup back into saucepan; stir in broccoli. Cover and heat over low heat about 10 minutes or until hot.
  • Divide soup evenly among 6 bowls. To serve, top each serving with 1 tablespoon sour cream and 2 apple slices.

Nutrition Facts : Calories 170, Carbohydrate 29 g, Cholesterol 5 mg, Fat 1, Fiber 4 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 13 g, TransFat 0 g

SWEET POTATO SOUP (BETTY CROCKER 40TH EDITION)



Sweet Potato Soup (Betty Crocker 40th Edition) image

Make and share this Sweet Potato Soup (Betty Crocker 40th Edition) recipe from Food.com.

Provided by Thea

Categories     Low Protein

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

2 large sweet potatoes, cut into large pieces (about 1 1/2 pounds)
1 cup chicken broth (may substitute vegetable to make vegetarian)
1/4 cup orange juice
1/4 teaspoon salt (I don't use as we watch our sodium intake)
1/4 teaspoon ground nutmeg
1 cup half-and-half
1/2 cup chopped pecans
1 dash cayenne (optional)

Steps:

  • steam or microwave sweet potatoes till done by piercing with a fork and inside is mushy. Discard skin.
  • Scoop pulp into blender or food processor. Add 1/2 cup of chicken/vegetable broth. Cover and blend or process till smooth.
  • Transfer mixture to 2 quart saucepan. Stir in remaining chicken broth, the oragne juice, salt, nutmeg. Cover over medium-high heat, stirring constantly, until hot. Stir in half and half and pecans. Heat until hot.

Nutrition Facts : Calories 246, Fat 17.2, SaturatedFat 5.3, Cholesterol 22.4, Sodium 396.9, Carbohydrate 19.5, Fiber 3.3, Sugar 4.9, Protein 5.4

SWEET POTATO SOUP



Sweet Potato Soup image

Looking for a hearty dinner? Then check out this tasty soup made with sweet potatoes that is ready in an hour.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 4

Number Of Ingredients 8

2 large dark-orange sweet potatoes (1 1/2 pounds)
1 cup chicken broth
1/4 cup orange juice
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup milk
1/4 cup chopped pecans
Additional ground nutmeg, if desired

Steps:

  • Heat enough water to cover sweet potatoes to boiling in 2-quart saucepan. Add sweet potatoes. Cover and heat to boiling; reduce heat. Simmer 30 to 35 minutes or until potatoes are tender when pierced with a fork; drain. When potatoes are cool enough to handle, slip off skins; discard skins.
  • Place potatoes in blender or food processor. Add 1/2 cup of the broth. Cover and blend on medium speed until smooth.
  • Return blended mixture to saucepan. Stir in remaining broth, the orange juice, salt and 1/4 teaspoon nutmeg. Cook over medium-high heat, stirring constantly, until hot. Stir in milk. Cook, stirring frequently, until hot. Sprinkle with pecans and additional nutmeg.

Nutrition Facts : Calories 195, Carbohydrate 27 g, Cholesterol 5 mg, Fat 1, Fiber 3 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 440 mg

CREAM OF SWEET POTATO SOUP



Cream of Sweet Potato Soup image

This easy to prepare yet oh-so-elegant soup is a favorite at my house. Because it has a slightly sweet taste, the kids love it, and it's my husband's favorite soup. Serve warm with buttery garlic bread and a crisp green salad. You can also serve cold with cucumber or watercress sandwiches.

Provided by ZOEMC

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 2h25m

Yield 6

Number Of Ingredients 8

3 large sweet potatoes
3 (14 ounce) cans low-sodium chicken broth
¼ cup brown sugar, or more to taste
½ teaspoon salt (to taste)
¼ teaspoon ground nutmeg
Black pepper to taste
Cayenne pepper to taste
⅓ cup heavy cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake sweet potatoes in preheated oven until soft, about 1 1/2 hours (you can also use a microwave). Remove and let cool slightly.
  • Peel sweet potatoes, and puree with chicken broth in batches, using enough chicken broth so that it purees smoothly. Bring puree to a simmer in a large saucepan over medium-high heat, then reduce heat to medium-low. Stir in the sugar, salt, nutmeg, black pepper, and cayenne pepper; cover, and let simmer for 10 minutes. Remove from heat, and stir in cream.

Nutrition Facts : Calories 293.5 calories, Carbohydrate 55.9 g, Cholesterol 21.4 mg, Fat 5.4 g, Fiber 6.9 g, Protein 6.5 g, SaturatedFat 3.5 g, Sodium 419.6 mg, Sugar 19.1 g

SLOW COOKER SWEET POTATO SOUP



Slow Cooker Sweet Potato Soup image

I love that I can top this creamy soup with anything my heart desires, which means I can eat it several days in a row without ever having to have it the same way twice. You can substitute fresh onions and celery in this recipe if you prefer, but using the dried version makes it easy to throw together on a weekday morning. -Colleen Delawder, Herndon, Virginia

Provided by Taste of Home

Categories     Lunch

Time 5h15m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 11

3 pounds sweet potatoes, peeled and cut into 1-inch cubes (about 8 cups)
2 tablespoons butter
1 tablespoon Worcestershire sauce
1 teaspoon dried minced onion
1 teaspoon dried celery flakes, optional
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried thyme
1/8 teaspoon ground chipotle pepper
6 cups reduced-sodium chicken broth
Optional: Sour cream and pepitas

Steps:

  • In a 4- or 5-qt. slow cooker, combine all ingredients except sour cream and pepitas. Cook, covered, on low until potatoes are tender, 5-6 hours., Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to slow cooker and heat through. If desired, top servings with sour cream and pepitas. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.

Nutrition Facts : Calories 215 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 637mg sodium, Carbohydrate 43g carbohydrate (18g sugars, Fiber 5g fiber), Protein 5g protein.

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