This Roasted Sweet Potato Soup with Maple Glazed Walnuts is the perfect warm, cozy and healthy soup for those chilly days and nights. It’s easy enough to serve on a busy weeknight, and fancy enough to serve a crowd! {Gluten-free, paleo & vegan}
I’m sure you can tell by now that sweet potatoes are my thing. Not only do they taste amazing, they can also be prepared in so many different ways!
- Cut and baked into fries
- Sliced, roasted and used as a bun
- Spiralized and baked into a crispy snack
- Mashed into a creamy side dish
- Rolled into mini tater tots
- Pureed into a thick soup OR
- Transformed into a boat to hold. all. the. things.
I mean, c’mon. That is some serious versatility.
So it’s probably not surprising at all that I went through a phase several years ago where I pretty much lived on sweet potatoes. I just couldn’t get enough of them!
They would somehow make an appearance in my lunch, my dinner, and sometimes they would even sneak their way into my breakfast and snacks. That is some crazy sweet potato lovin’ right there.
Although there are numerous reasons to fall in love with sweet potatoes, I’ve always especially been a fan of the fact that there’s so much natural sweetness and flavour packed into each bite. Not to mention, with their vibrant hue, they’re one of the healthiest vegetables that you can eat!
My favorite way of preparing sweet potatoes has always been to roast them in the oven with a bit of olive oil and spices in the form of sweet potato fries. Roasting just brings out that amazing flavour even more!
One day, when I was experimenting in the kitchen with my handy dandy sweet potatoes (of course), I started thinking, “wouldn’t it taste amazing to not only roast the sweet potatoes, but then, take it a step further and puree them into a soup AND top them with a tasty bit of crunch?”
And that’s where this Roasted Sweet Potato Soup with Maple Glazed Walnuts was born.
Now when it comes to food pairings, I’ve always been a fan of coconut milk combined with sweet potatoes. It just brings out this rich and creamy flavour that’s to die for and compliments the natural sweetness in the potato. So of course, coconut milk seemed like a natural addition to this soup.
Now let’s chat about the maple glazed walnuts. Definitely the icing on the cake, or in this case, the sweet and crunchy topping for this soup! They provide just enough crunch and sweetness to kick this soup up a notch while also incorporating some heart-healthy omega 3-fatty acids to further add to the nutritional value already present in this soup.
Along with those omega-3s, this roasted sweet potato soup also boasts of Vitamin C, Vitamin A, fibre, and potassium, so it makes the perfect healthy and comforting soup for those chilly autumn days.
Table of Contents
Just a few tips for this Roasted Sweet Potato Soup:
- I tend to like my soup a little bit on the thicker side, because I find it’s creamier and more filling that way, but you can definitely adjust the thickness of the soup by the amount of broth you add. If you want it to be a thinner consistency, just add a little more broth! Easy peasy!
- You can puree this soup in a blender in batches, or, my preferred method is using an immersion blender. This tool is a life saver when it comes to creating thick and creamy soups with little to no mess!
- I recommend whipping up a double or triple batch of this soup and freezing it in individuals containers. That way, you’ll have a bowl of something warm and delicious all ready to go for those chilly nights. Simply thaw out on the stove or in the microwave and top with the maple glazed walnuts!
Cozy, delicious and heart-warming soup doesn’t get much easier than this!
More soup recipes
- Instant Pot Curried Butternut Squash Soup
- Easy Instant Pot Pumpkin Soup
- Pumpkin Soup with Chicken
- Sweet Potato Coconut Soup
- Lemon Chicken Soup
- Low Carb Cauliflower Soup
Did you make this recipe? Scroll down to leave a rating and review!
Roasted Sweet Potato Soup with Maple Glazed Walnuts
Ingredients
- 2 large sweet potatoes or about 5 cups peeled and cubed sweet potato
- 1 medium onion thinly sliced
- 2 garlic cloves peeled
- 2 tbsp. olive oil
- 1 1/2 tbsp. maple syrup
- 3-4 cups no salt-added vegetable broth depending on how thick you like it
- 1 cup coconut milk
- 1/2-3/4 tsp. salt to taste
- Freshly ground pepper to taste
For the maple-glazed walnuts:
- 1/4 cup walnut pieces
- 2 tsp. maple syrup
Instructions
- Preheat oven to 375 degrees F. Place potato, onion and garlic in a large roasting pan. Drizzle with olive oil and maple syrup. Toss to coat. Roast for 30 to 35 minutes, flipping half way through, until golden and tender.
- Place potato mixture in a large saucepan and add broth. Bring to the boil over medium-high heat. Reduce heat to medium-low. Simmer for 5 minutes or until heated through. Remove from heat. Set aside to cool for 5 minutes.
- Blend soup in batches in a blender, until smooth or use an immersion blender. Return soup to pot over low heat. Stir in coconut milk. Cook, stirring, for 2 minutes or until heated through. Season with salt and pepper, to taste.
- Meanwhile, toss together the walnuts and maple syrup in a small bowl. Heat a skillet over medium heat; add walnut mixture and toast until fragrant and sticky, about 3 to 4 minutes. Set aside to cool.
- Ladle soup into bowls. Garnish with glazed walnuts.
Nutrition
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Hello!
Can’t wait to make this delicious looking soup. I’ll give it a go this weekend.
Also, where did I get those beautiful bowls that say ‘there’s no place like home.”. I need them in my life!! They make me so happy.☺️. I absolutely absolutely adore your blog and just subscribe. Have a beautiful day and stay safe! 🙏
Hi Jetta! Hope you enjoy the soup! I actually got the bowls from a store called Home Sense in Canada. Aren’t they pretty?! Thanks so much for the kind feedback on the site!