Maple & Bourbon Sweet Potato Soup (Recipe Inspired by Half Baked Harvest)
- 4 medium Sweet Potatoes
- 1/2 cup Pure Maple Syrup
- 2 Cinnamon Sticks
- 2 1/2 cups Low-Sodium Vegetable Broth
- 1 cup Apple Cider
- 1 tablespoon Fresh Thyme, chopped
- 1/4 teaspoon Nutmeg
- Pinch of cayenne (to your taste)
- Salt + Pepper, to your taste
- 2 Tablespoons Bourbon (optional)
- 1 can full-fat coconut milk (I recommend Trader Joe’s Coconut Cream)
- 1/2 cup sharp cheddar cheese, shredded (optional)
- 2 Tablespoons Coconut Oil
Preheat your oven to 400 degrees F. Wrap sweet potatoes in foil and bake for 1 hour or until soft and tender. When the sweet potatoes are cooked, slice them in half and allow to cool.
Meanwhile, add the maple syrup and cinnamon sticks to a large soup pot, bring to a boil and then reduce the heat to a simmer and allow to cook for 10-15 minutes. You want the maple syrup to thicken and reduce to a syrup like the consistency of honey.
Once the sweet potatoes are cool enough to handle, peel away the skins and add the orange flesh to the bowl of a food processor or high powered blender. Add 1 cup of broth and puree until smooth. Slowly stir the sweet potato mixture into the thickened maple syrup. Add the remaining 1 1/2 cups broth, the apple cider, thyme, nutmeg, cayenne and a pinch of salt + pepper. Cook over medium heat until warmed through, about 10 minutes. Stir in the bourbon (if using) and cream. Continue to cook another 5 minutes and then add the cheese + butter, cook until the cheese is melted and the soup is silky smooth. If the soup seems too thick, add more broth to thin. Keep over low heat until ready to serve.
Whether you are planning a traditional menu or creating new menu, I would love to hear what you are planning on having for Thanksgiving! Regardless of your main entrée, make sure you serve it up with plenty of gratitude for the beautiful life that you lead!!!!