Golden Sweet Potato Soup with Burrata and Sage Pesto.
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.
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.
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.
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.
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!
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
Cold nights are made better with this Golden Sweet Potato Soup. Each bowl is swirled with fried sage pesto and topped with creamy burrata cheese to create the perfect savory bowl of soup that's warming and so delicious. A mix of healthy and indulgent, serve as an easy dinner or as part of this year's Thanksgiving menu!
- 1/3 cup + 2 tablespoons extra virgin olive oil
- 1/2 cup fresh sage leaves, chopped
- 1 cup Tuscan kale, chopped
- 1/4 cup shelled roasted pistachios
- 1/4 cup grated parmesan cheese
- kosher salt and crushed red pepper flakes
Golden Sweet Potato Soup
- 2 tablespoons extra virgin olive oil
- 2 shallots, thinly sliced
- 2 tablespoons fresh thyme, chopped
- 3 tablespoons salted butter
- 4 cups low-sodium chicken or veggie broth
- 3 cups peeled, cubed sweet potatoes (about 3-4 sweet potatoes)
- 1/4 teaspoon nutmeg
- 1 pinch cayenne, to your taste
- kosher salt and black pepper
- 1 can (14 ounces) full fat coconut milk
- 8 ounces burrata cheese
1. To make the pesto. Heart 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 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.
5. 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.
6. 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!
Our Favorite Recipes
Honey Butter Roasted Acorn with Burrata and Pomegranate.