Sweet Potato Soup (Caribbean Style) | Olive & Mango

This Caribbean style sweet potato and butternut squash soup recipe is creamy and luscious and deliciously spiced thanks to the curry spice and delicious flavours added to the soup with all the rest of the veggies. Its one of those creamy soups that warm the soul and is perfect as a side dish or a main dish and perfect with a sandwich too. Sweet potato soup is always a perfect fall and winter soup. It is naturally gluten-free, dairy-free and vegan but the recipe can adapt to different flavour profiles depending on you taste. This carribean style (Trinidadian to be more exact) sweet potato butternut squash soup is lightly curried and spiced loaded with delicious flavour, velvety and a favourite of mine and if you like creamy soups this will quickly become a favourite of yours too. You will love this taste of the carribean warming you up through fall and winter!

Sweet Potato Soup Recipe Ingredients:

• Sweet Potatoes: I recommend sweet potatoes over yams for the sweetness and better texture for this soup but technically they can be used interchangeably. If you prefer to make this solely a sweet potato soup you definitely can just add the equivalent amount designated for the butternut squash but you will likely have to thin out the soup a bit more after blending with extra broth or stock.
• Butternut Squash: its the perfect partner to the sweet potatoes and adds extra sweetness. Feel free to substitute with pumpkin if desired.
• Oil, Salt and Pepper, and Bay Leaf: Olive oil, kosher salt and black pepper all provide flavor. For extra richness use butter instead of olive oil. Bay leaf is optional but adds flavour also.
• Onion: One small yellow or red onion adds a touch of mild onion flavor – feel free to use 2 small shallots in its place if that it what you have.
• Garlic and Ginger: Fresh garlic and ginger provide a subtle, yet distinctive warming flavour. Use fresh garlic and ginger and mince/grate it yourself for the best flavor.
• Curry Powder: I love my Caribbean chief brand curry powder – but you can use your favourite curry here and if you prefer it more strongly curried feel free to double the amount – or if you prefer it spiced less just reduce the amount of curry by half
• Thyme, Cilantro (or chandon beni), Parsley, Celery & Carribbean Pimento Peppers: These ingredients make up Trinidadian style green seasoning – the combo is fresh and fragrant and it doesn’t compare to the store bought bottled stuff – fresh is best. Caribbean Pimento peppers can be found at any Caribbean grocery store – they are not spicy (although you might get a surprise spicy one in a batch sometimes) but add the most delicious flavour – feel free to substitute them with shishitos or a small cubanelle or any sweet pepper or leave them out if desired
• Scotch Bonnet Pepper: This is an optional ingredient and in this recipe like in many Trinidadian recipe its added whole without removing the stem or the seeds – FULLY INTACT – to add flavour not heat. If it bursts the pot will be ruined – way to spicy so be careful when handling it and make sure to REMOVE it before blending
• Stock/Broth: chicken stock or vegetable stock or chicken broth/vegetable broth makes up the base of this soup.
• Worcestershire Sauce: Adds seasoning and savoriness. It’s optional and you can even use a splash of soy sauce or Tamari as well instead for the same effect.
• Coconut Milk: Full fat coconut milk is what I prefer to add a rich creamy flavour that really gos so well with the curry and the sweet broth of sweet potatoes and butternut squash. Feel free to substitute with half and half or heavy cream – reduce by half and start with that adding more if needed.

Variations: Feel free to use different herbs and spices to suit you taste – like coriander, cumin, cajun seasoning, a pinch of cinnamon – whatever you like. Feel free to add extra veggies like carrots or leeks to the soup adding more sweetness and veggies to this soup.

How to Make This Creamy Sweet Potato Soup:

1. SAUTEE: sauté the onion, scallions, celery, parsley, peppers, thyme, garlic and ginger for a couple of minutes then stir in and cook the curry for 30-60 seconds.
2. SIMMER: Add the diced sweet potato and cubed butternut squash, broth and W sauce, scotch bonnet pepper if using and bay leaf to pot. Turn onto high heat, bring it to a boil, then reduce the heat to low to let the soup simmer for approx 20 minutes.
3. PUREE: REMOVE scotch bonet pepper and bay leaf FIRST! Then transfer the soup to a high powered blender and blend on high for one minute, or until it’s creamy enough. Feel free to use an immersion blender too.
4. GARNISH: pour soup back into pot then stir in the coconut milk and serve and garnish with more coconut milk drizzles, salt and pepper and fresh thyme. Enjoy!

Variations: Feel free to roast the Sweet Potatoes and butternut squash if you would like to add extra flavour to this soup. Here is how to roast them:

• Preheat oven to 375°F. Line 2 rimmed baking sheets or 1 large baking sheet with non-stick aluminum foil or parchment paper
• Roast the potatoes & Squash: Spread the sweet potatoes & squash out in an even layer on the baking sheets. Drizzle with a little olive oil and season with a pinch of salt and pepper. Roast for 25-35 minutes or until tender.
  If you are roasting the veggies – you can reduce the amount of time needed to simmer soup – as veggies will already be tender when added to the pot. Reduce by 5-7 minutes.

Storage & Freezing:

STORAGE: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-5 days. Reheat in a saucepan on the stovetop over medium low heat until warmed through or in the microwave.
FREEZING: Naturally creamy and smooth sweet potato soup is a perfect match for the freezer. You can freeze sweet potato soup for up to six months in air tight freezer safe container, in soup trays or even in ziplock bags. Thaw overnight in the fridge or stovetop over low heat.

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