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Cold nights are made better with this Golden Sweet Potato Soup with Burrata and Sage Pesto. Fall sweet potatoes pureed with caramelized shallots, fresh thyme, a touch of butter, and creamy coconut milk. Each bowl is swirled with fried sage pesto and topped with creamy burrata cheese to create the perfect savory bowl of sweet potato soup that’s warming and so delicious. This is a mix of healthy and indulgent…and there’s nothing not to love. Serve this as an easy dinner, or as part of this year’s Thanksgiving menu.

overhead close up photo of Sweet Potato Soup with Burrata and Sage Pesto with towel and bread in photo

This has been the month of soup here on HBH. As you guys know we’ve had some seriously chilly weather here in Colorado. It’s left me wanting nothing but warm bowls of soup and giant mugs of sweet hot chocolate. Once it starts to snow here, pretty much all I want is soup, warm bread, and hot chocolate.

My mom taught me well..

Speaking of which, both my mom and little sister have entered full on Christmas mode. And while I’m not quite there yet, I do have to say, I love their spirit, and am so excited! I ordered them a couple of “pre-Christmas” gifts which I gave them on Saturday. It was just a couple of candles and cute ornaments. But it was fun to take twenty minutes and just hang with them. It’s been so hectic with work that I barely have a minute to breath. But sometimes you just have to stop and take a minute, even in the busiest of times.

This is easier for me to say than do, but I’m slowly trying to learn. Baby steps right?

Anyway, before we talk Christmas, Thanksgiving needs to happen first. We’re only about a week and a half away and the excitement is definitely building. Today I’m continuing the Thanksgiving recipes with this creamy soup that doubles as an easy dinner, or a first course to your holiday meal.

raw sweet potatoes

Sweet potatoes are one of my favorite fall vegetables. They feel incredibly indulgent, but they’re actually one of the healthiest vegetables. I know everyone always thinks sweet potato casserole or sweet potatoes fries, and while I love both, I also love using sweet potatoes in soup.

Most recently I made this sweet potato lentil soup with rice that has become a reader favorite. I’ve wanted to create a creamy sweet potato soup for a while now, so I figured this was the year.

Enter this creamy sweet potato soup, swirled with sage pesto and topped with burrata cheese.


sage pesto

And yes, I put burrata cheese on the soup.

Would you expect anything less from me? I hope not, I love soup, and a love burrata, so it had to happen.

I wanted to keep this soup creamy, savory, and cheesy. The base is a pretty simple mix of caramelized shallots, thyme, sweet potatoes, and creamy coconut milk. I love using coconut milk in place of cream as a healthier, creamier option. You really can’t taste the coconut, but the creaminess is all there.

The major flavor comes from the sage pesto. It’s hands down, one of my favorite pesto. So much flavor.

To make the pesto, just pan-fry a good amount of fresh sage in a little olive oil and then combine it with the kale (mostly for good color and heft, you don’t taste it). Then add salty roasted pistachios, parmesan cheese, and crushed red pepper. It’s the perfect fall pesto, and a really fun switch up from traditional basil pesto.

overhead photo of Golden Sweet Potato Soup with Burrata and Sage Pesto with towel and bread in photo

The pesto is both swirled into the soup and served on top. The more pesto the better, if you ask me!

About the burrata, some might find it unnecessary to add. But you guys know me. You know that I’ll tell you the burrata absolutely is necessary. It’s the perfect creamy cheese to go atop this sweet and savory soup. It will take your soup to a new and delicious level.

Trust me here…burrata + soup = game changer.

As mentioned, this soup is equally great as a light dinner or a sweet first course to this year’s Thanksgiving. Whatever you decide, just be sure to make this soup soon. It’s one you’ll be making over and over again!

overhead photo of Golden Sweet Potato Soup with Burrata and Sage Pesto with spoon in bowl and bread on table

If you make this sweet potato soup please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Golden Sweet Potato Soup with Burrata and Sage Pesto

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Calories Per Serving: 1741 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Sage Pesto

Golden Sweet Potato Soup


  • 1. To make the pesto. Heat 2 tablespoons olive oil in a large skillet over medium heat. When the oil shimmers, add the sage and cook 2 minutes, until fragrant and crisp. Remove from heat.
    2. In a food processor, pulse together the remaining 1/3 cup olive oil, kale, pistachios, and parmesan until finely chopped. Add the sage and season to taste with salt and crushed red pepper flakes, pulse to combine.
    3. Make the soup. Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the shallots and cook until soft, about 5 minutes. Add the thyme and butter, cook another 30 seconds. Pour in the broth. Add the sweet potatoes, cayenne, nutmeg, and a pinch each of salt and pepper. Bring the soup to a boil over medium-high heat and then reduce the heat to medium-low. Cover and simmer for 15 to 20 minutes, until the potatoes are fork-tender.
    4. Using an immersion blender, blend the soup directly in the pot until smooth. Stir in the coconut milk and 2 tablespoons sage pesto, cook another 5 minutes. If the soup is thick, thin with addition broth.
    5. To serve, ladle the soup into bowls. Swirl each bowl of soup with pesto. Break the burrata and spoon some over top the soup. Enjoy! 
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  1. 1 star
    I love burrata as well, but I felt like it cooled the soup down too much. I also didn’t get much of the sage flavor out of the pesto, just kale flavor.

    1. Hi Phoebe,
      Wonderful!! I appreciate you taking the time to make this recipe, I am so glad it was a hit! Happy Wednesday:)

  2. Could I make this recipe with pumpkin or butternut squash? I’m thinking of serving it as a first course at Thanksgiving and it might be “sweet potato overkill” if I also do a sweet potato side dish.

    1. Hi Erika,
      Totally, it would work well with either! I hope you love the recipe, please let me know if you give it a try! xTieghan

        1. Hey Chelsey,
          Happy Friday! I love to hear that this recipe was a winner, thanks so much for giving it a try! xTieghan

  3. 4 stars
    Hi tieghan. I made this soup and love it! I had to adjust for missing ingredients so I used pecans instead of pistachio’s in the pesto, and I didn’t have coconut milk so I just didn’t add anything for that. I also added 1/2 chopped serrano pepper with the shallots which gives it a nice little kick. Thank you so much

    1. Hey Will,
      I am thrilled this recipe was enjoyed, thanks a lot for making it! Happy Sunday! xTieghan

    1. Hey Mallory,
      Thanks so much for giving the recipe a try, I am so glad it worked out for you! Happy Holidays! xTieghan

    1. Hey Taylor,
      Yes totally fine to do! I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  4. Hi! This is on my thanksgiving menu! I have someone allergic to nuts. Any recommended subs?! Cannot wait to make this!!

    1. Hey Emily,
      You can omit the pistachios. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Megan,
      Sure that would work! I am unsure of the cook time as I have not tested this. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  5. 2 stars
    I really hate to say this because I love all of your other recipes that I’ve tried but I was very disappointed with this one! Perhaps it was because I used lite coconut milk instead of full fat, but my soup was very thin. I actually ended up steaming, pureeing and adding another sweet potato because my soup didn’t have much sweet potato flavor with only 3 cups chopped sweet potato and a very light pale yellow color.

    1. Hi Jena! I am sorry about that! Is there anything that changed while making the recipe? I would love to help! xTieghan

      1. 5 stars
        Have been making this soup every time I get my hands on sweet potatoes for the past 2 years now! Such a great soup – an absolute favourite in my house

        1. Hi Jane,
          Perfect!! So glad to hear this recipe always turns out well for you, thanks so much for making it so often! xT