Oh my goodness, friends! Let me tell you about one of my all-time favorite comfort foods: Cinnamon Spiced Sweet Potato Soup with Maple Croutons. Seriously, this soup is like a warm hug in a bowl, and every spoonful makes me feel all cozy inside. In my world, nothing screams “fall” louder than the vibrant colors of sweet potatoes and the sweet aroma of cinnamon wafting through my kitchen. This recipe doesn’t just provide warmth; it’s packed with flavor that dances on your taste buds!
I first stumbled upon this soup during a particularly chilly October, when a friend brought it to a potluck. As soon as I took that first bite, I was hooked! The creamy texture of the soup combined with the crunchy, sweet croutons? Pure magic! Now, I make it at least once a week during this time of year, and I can’t wait to share it with all of you. So grab your apron, and let’s get this cooking party started!
What’s in Cinnamon Spiced Sweet Potato Soup with Maple Croutons?
Sweet Potatoes: The star of the show! These vibrant tubers are not just delicious; they’re nutritious too! Peeled and cubed, they form the base of this hearty soup.
Onion: Adding depth and sweetness to our dish, onions become a golden masterpiece when sautéed.
Garlic: Who can resist the wonderful aroma of garlic? Just a couple of cloves add that zesty kick!
Vegetable Broth: I recommend low-sodium vegetable broth, allowing you to control the flavor. It creates a rich base that complements the sweet potatoes beautifully.
Coconut Milk: This creamy dream gives the soup its luscious texture and a hint of tropical flavor. I usually grab the full-fat version for extra richness.
Cinnamon & Nutmeg: Fall spices that evoke the essence of this season! They’re what make the soup feel comforting and warm inside.
Olive Oil: Just a tablespoon is enough to get those onions cooking and add a lovely richness.
Salt and Pepper: Enhance those flavors, my friends! Don’t skip these two essentials; they’re crucial!
Crusty Bread: I love using sourdough, but any artisan bread will work here. It gives us those perfectly crunchy croutons.
Maple Syrup: A drizzle adds just the right amount of sweetness to our croutons, elevating them to a dessert-level delight!
Fresh Chives or Parsley: Completely optional, but it adds a pop of color and a punch of freshness to garnish our creations.
Is Cinnamon Spiced Sweet Potato Soup with Maple Croutons Good for You?
This soup is not just delicious; it’s also filled with health benefits!
Sweet Potatoes: These beauties are rich in vitamins A and C, providing a nice boost to your immune system. Plus, they’re high in fiber, which is great for digestion!
Coconut Milk: While it adds rich creaminess, it’s also a source of healthy fats—just keep in mind that moderation is key!
That said, if you’re looking out for calories or sugar, you might want to adjust the amount of maple syrup in the croutons. It’s a small tweak that keeps this recipe health-friendly while still satisfying those cravings!
Ingredients
– 2 large sweet potatoes, peeled and cubed
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 4 cups vegetable broth
– 1 can (13.5 oz) coconut milk
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1 tablespoon olive oil
– Salt and pepper to taste
– 4 slices of crusty bread (such as sourdough)
– 2 tablespoons maple syrup
– Fresh chives or parsley for garnish (optional)
**Serves:** Approximately 4-6 people.
How to Make Cinnamon Spiced Sweet Potato Soup with Maple Croutons?
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Then, toss in the minced garlic and sauté for another minute until fragrant.
2. Next, add the cubed sweet potatoes, vegetable broth, cinnamon, nutmeg, salt, and pepper. Bring everything to a gentle boil, then reduce the heat to a simmer. Cover the pot and let it cook until the sweet potatoes are tender, which should take about 20 minutes.
3. Once tender, remove the pot from heat and use an immersion blender to puree the soup until it’s all smooth and velvety. If you don’t have one, carefully transfer the soup to a blender in batches—mind the steam!
4. Stir in the coconut milk, adjusting seasoning to your liking with more salt, pepper, or spices if necessary. Let it warm briefly on low heat while you prepare the croutons.
5. Preheat your oven to 375°F (190°C). While it’s heating, cut the slices of bread into cubes and arrange them on a baking sheet. Drizzle them with maple syrup and a little olive oil; toss to ensure each piece is coated.
6. Bake the croutons for about 10-15 minutes, or until they’re golden brown and crunchy—keep an eye on them; we want crunchy, not burnt!
7. Serve the soup in bowls, topped with those delicious maple croutons. If you’re feeling fancy, drizzle a bit more coconut milk on top and sprinkle with fresh chives or parsley.
Crouton Creations & More!
Now, since I’m a big fan of experimenting, I encourage you to get creative with the croutons! Try adding some grated cheese or spices like paprika for an unexpected kick! You can also use leftover bread or add in some roasted pumpkin seeds for extra crunch!
And here’s a pro-tip: this soup tastes even better the next day! Perfect leftovers for lunch or a quick dinner that’ll have you reminiscing about that cozy fall day when you first made it.
So, my friends, I hope you’re inspired to whip up this heartwarming soup full of flavors. Make it, enjoy it, share it with your loved ones, and let me know how it turns out! Happy cooking!
