Sweet Potato Soup with Roasted Poblano and Corn
With Fall approaching I wanted to make something that celebrates the Fall flavors I love so much – despite the fact it’s still 90 plus degrees outside. Who knows…maybe a nice little Fall soup will trigger the cooler weather. And for me it’s the roasting of veggies that really brings me fully from one season to the next. So, of course I needed to start with something roasted and decided sweet potato was a good place to start. I don’t know about you but soup seemed to make sense because it is just the type of soul-comforting dish I crave when the weather turns cooler. But if sweet potato isn’t your favorite Fall root veggie you could easily replace the sweet potato with butternut squash or pumpkin in the same amounts listed in this recipe. Butternut squash will have a milder flavor and might be a little thinner and pumpkin will give you a nice earthy flavor. Just use whatever you like best.
The over-the-top yummy factor in this recipe comes from tying together so many layers of flavor. There is roasted Poblano pepper for a subtle heat, chili powder and brown sugar with the sweeet potato, fresh crunchy corn and onion….. and then it’s all topped off with a homemade Roasted Poblano Crema to bring home that roasted Poblano flavor and give it a tiny kick. And let’s not forget the roasted, salted pepita seeds and good ol’ tortilla chips for some salty crunch. I do admit there are a few steps to this dish but you can make several ahead of time and just reheat and serve. Perfect for fall entertaining. And to make it fancy and festive you could even serve in small pumpkins! Cute right?
I really struggled with the decision on whether to make an all smooth, creamy puree of sweet potato soup or whether to keep it all chunky. So in the end I chose to do both. I made a smooth puree of the roasted sweet potatoes and onions first and then add that mixture back to the pan after I sautéed fresh corn, more onion and chopped, roasted Poblano peppers. The effect was fantastic. You get the layers of flavor and texture in the soup itself and then it’s just enhanced by the toppings. I garnished with the Poblano crema, pumpkin seeds, and chips. The end result is just a mouthful of deliciousness. You’ll want to make this one! Welcome to Fall people!
Here’s how I started the dish. First – fresh Poblano peppers. If you are making the Roasted Poblano Crèma for the top then roast 2 peppers at the same one and use for this recipe and 1 for the Crema.
Roast them under the broiler until they are nice and blackened on the outside skin.
Then preheat the oven to 350 and you add the sweet potatoes (or pumpkin or squash) to a large bowl with the 1 1/2 cups of the chopped onion and mix in the chili powder, brown sugar, garlic clove, salt and olive oil. Toss to combine and place on a sheet tray. Bake for 45-50 minutes until really tender.
Blend together with the chicken stock (or vegetable stock to keep it strictly Vegetarian) until smooth and then pulse in some half & half to give it an extra creaminess.
Blended it should look something like this….
Then finally you just heat a large pot on the stove with a little olive oil and toss in the chopped, roasted Poblano pepper, last 1/2 cup yellow onion, and fresh shucked corn (or frozen). Don’t forget to season with a little salt and pepper. Let those veggies soften for about 5 minutes and then add in the puree of sweet potato. Turn to low and let simmer or serve immediately or refrigerate overnight. It’s even better overnight.
Viola! Fall in a bowl. Now if only I could turn of my AC and open the windows for a nice cool, Fall breeze….
- 1 Poblano (also known as Pasilla) Pepper - 2 peppers if making the Poblano Crema recipe*
- 4 cups peeled, roughly chopped sweet potato
- 2 cups yellow onion, roughly chopped (divided into 1 1/2 cups and 1/2 cup)
- 4 Tablespoons Olive Oil, divided
- 2 teaspoons chili powder
- 1 Tablespoon brown sugar
- 3 1/2 cups chicken or vegetable stock
- 3/4 cup Half & Half
- 1/2 large lime or 1 small, juiced
- 1 1/2 cups fresh corn (1 ear), or same amount frozen
- 1 large clove garlic or 2 medium cloves
- Kosher salt or sea salt & pepper
- *Roast Poblano Crema *see recipe
- Roasted, salted pepita seeds (garnish)
- Tortilla chips (garnish)
- Roast the poblano peppers under the broiler until dark brown and bubbly on the skin. Place in a bowl with plastic wrap over the top of it and then remove and peel off the skin. Roughly chop the pepper
- Preheat oven to 350 degrees. In a large bowl combine the chopped sweet potatoes, 1 1/2 cups yellow onion, 1 large clove garlic, 3 Tablespoons olive oil, chili powder, brown sugar, 1 1/2 Teaspoons salt, and 3/4 teaspoons black pepper. Place on a parchment lined baking sheet.
- Bake for 45-50 minutes until very tender. Remove and carefully put in the blender or food processor along with 3 1/2 cups chicken stock or vegetable stock. Puree until smooth and then add in the Half & Half then the juice of 1/2 of a lime and salt and pepper.
- Heat a large pot over medium high heat and add in the final Tablespoon of olive oil. Add in the remaining 1/2 cup chopped yellow onion, chopped poblano pepper, and fresh or frozen corn. Season with salt and pepper and cook until tender (5-7 minutes). Add back the puree mixture and reduce heat to a simmer. Serve or let simmer.