Sweet Potato Soup - Phases 1 and 3

This is a good way to use up any extra sweet potatoes you may have cooked. It also makes a great starter for your Thanksgiving dinner!!

Sweet Potato Soup
Phase 1 and Phase 3

4 large sweet potatoes
1 to 2 cups onion, divided
8 cups chicken broth, divided
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg

Bake sweet potatoes at 425° for 1 hour, or until very soft. Cool 20 minutes; scoop out the pulp – you need about 4 cups.
Slice the onions and either bake on parchment lined sheet at 200 degrees for 6 hours, or cook in non stick pan until soft and slightly browned. Cool and set aside.
Process sweet potato pulp, half of onions, and 4 cups chicken broth in a food processor until mixture is smooth.
Pour sweet potato mixture into a Dutch oven; add remaining chicken broth, salt, pepper, and nutmeg. Bring to a boil; reduce heat to medium, and simmer, stirring occasionally, 20 minutes. Serve soup with remaining onions.


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