When the candles are lit, and the holiday tunes are crankin’, what are some of your favorite dishes to make? One of my absolute favorites is my mom’s Sweet Potato Soup With Rum Cream.
In my family’s house growing up, my dad usually got most of the credit for the epic levels reached each meal when my parents hosted dinner parties. But behind the scenes, my mom is just as much of a star in the kitchen as my dad. She’s an absolute pro at quickly whipping together sauces, salads, vegetable sides. And soups. Red pepper soup, carrot soup, celeriac soup…the list of my mom’s soup repertoire goes on.
When I was younger, I didn’t really appreciate her soups. They were just something I had to eat to hit my daily vegetable intake so I could get to the main meal, and then of course, dessert. But now that I’m an adult cooking for my own household, I absolutely love soup. It’s hearty, you can pack it full of veggies, and make it flavorful with spices. Best of all, it freezes well so you can keep a store of easy-to-prep meals when you don’t feel like cooking.
So here’s my favorite of my mom’s soups. She adapted the recipe from The Inn at Little Washington Cookbook by Patrick O’Connell, and it’s evolved over the years into her own version.
I’ve made my own adaptations as well. For instance, if you want to make this a healthier week-night meal (as opposed to a weekend treat), substitute the butter with coconut oil and the heavy cream with coconut milk. And forgo the rum cream (if you must), instead topping it with a dollop of greek yogurt. However you have it, it’s a soup worthy of impressing your family and dinner guests!
Sweet Potato Soup with Rum Cream
- Cook Time: Approximately 35 minutes
- Serves: 6-8 people
- 3 tbsp butter (or 1 tbsp coconut oil)
- 1 large onion, coarsely chopped
- 9 cups chicken stock
- 2 tsp curry powder
- 2 med sweet potatoes and 1 butternut squash (or 5-6 med sweet potatoes)
- 1/4 cup maple syrup (or 1 tbsp honey)
- 2 to 3 fresh sprigs of Thyme or 1 tsp dried Thyme
- Pinch cayenne pepper
- 1 cup heavy cream (or 1 16oz can coconut milk)
- 1/8 tsp nutmeg
- Salt and pepper, freshly ground, to taste
- 1 cup heavy cream
- 1/2 tsp fresh lemon juice
- 1/4 tsp lemon zest
- 3 tbsp quality dark rum
- pinch sugar
Greek Yogurt with Vanilla and Honey
- 1 cup Greek yogurt
- 1 tsp vanilla
- 1 tsp honey
- One medium stock pot
- One Dutch oven or large stock pot
- Cutting board
- Chef’s knife
- Measuring spoon
- Measuring cup
- Wooden spoon
- Immersion blender or regular blender
- Small mixing bowl
- Small whisk or hand mixer
- In the medium stockpot, heat the chicken stock.
- In the large Dutch oven or stockpot, melt the butter or coconut oil over medium heat.
- Add the onion and curry powder and cook for roughly 5 minutes, stirring occasionally.
- Peel and dice the sweet potatoes and butternut squash.
- Add the sweet potatoes and squash to the onion/curry mixture.
- Add the heated stock, maple syrup or honey, thyme, and cayenne pepper.
- Cook the vegetables until the sweet potato and squash are soft, approximately 25 minutes.
- If using fresh thyme, remove the sprigs.
- Turn off the heat and puree the soup with an immersion blender in the Dutch oven, or blend in small batches in a regular blender.
- Return the soup to the heat and add the cream (or coconut milk), nutmeg, and salt and pepper.
- To make the rum cream, pour the heavy cream into a small mixing bowl and whip it by hand with a whisk or with a hand mixer until the cream stiffens. Add the lemon juice and zest, rum and sugar. Continue whipping until the cream is stiff. Refrigerate until ready to serve.
- If using Greek yogurt in lieu of the rum cream, mix the greek yogurt, honey, and vanilla together in the small mixing bowl by hand. Refrigerate until ready to serve.