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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.
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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.
It’s DELICIOUS.
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 pestos. 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 with crusty bread 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
Ingredients
Sage Pesto
- 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
Instructions
- 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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
If made the day before, at which step would you stop?
Hey Jackie, I would fully make the soup, but leave off the toppings. Chill then reheat on the stove and top as directed. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
Do you think we would be fine using pine nuts or almonds instead of pistachios? Nothing against pistachios just not feeling like going to the store to buy some!
HI! Pine nuts or almonds will work great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
This is my kind of soup! I love the burrata and pesto, can’t wait to try this!
Thank you so much Laura!
I have a sneaking suspicion that if I make this sage pesto I’m going to get addicted…
Haha it is really good! I hope you try this, Rachel!
I love how the typo in the directions states, “1. To make the pesto. Heart 2 tablespoons olive oil…” Definitely a recipe worth loving! I wouldn’t change the typo ♥
Thank you so much Kamille! Haha I am glad you caught that, but it is nice!
I just made this. Delicious!! I love all of these flavors. I did put more than pinch of cayenne just because I like a little more spicy when working with sweet potatoes. Thank you for delicious food as always!
Thank you so much Michelle! I am so glad this turned out so well for you!
Do you think this would work with butternut squash?
Hi!! I think butternut squash will be delicious! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
This sounds delicious! I will be making this soup soon!
Thank you! I hope you love this!
Is there a substitute for Burrata?? I can’t find Burrata cheese. What can I use instead? Thanks for your help!
Hi Kathryn! You can use a dollop of ricotta cheese or fresh mozzarella cheese. Either will be great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
I’m probably the only reader who is eve going to thank you for publishing a pesto recipe without garlic. People who can’t digest garlic are few, but we are out there and we miss pesto! I’ve also got a bunch of sage from my CSA in the fridge, so I am definitely going to make this!
Thank you Molly! I hope you love this!
I absolutely love your recipes! How you incorporate so many fresh herbs, commonly available ingredients (well except Burrata, I still can’t find that where I live in northern BC), the use of seasonal veggies, and the way the food is displayed for such visual appeal, it just makes me want to try each and everyday’s feature recipe. I have passed your website on to every person I know who likes to try new and different approaches to cooking.
The only one thing that has been mentioned to me is that there are times that you don’t use measurements and for inexperienced cooks this can be a bit daunting. A friend called the other day and asked just how much half a sweet onion would be as the one she had in her hand was the size of a grapefruit. In some recipes it wouldn’t matter all that much but in others the onion flavour may be too much.
Aside from that, I can’t wait to try today’s soup especially as my sage plant is enormous and could use a wee trimming.
Cheers
Hi Barbara! I am so glad you love my recipes! That is a great idea to add in more information, so I will look into that. Thank you!
This soup looks so tempting. I am definitely trying this soon.
Thank you so much! I hope you love this!
I’ve said it before and I’ll say it again – you had me at burrata!
Rebecca | http://www.peppermintdolly.com
Haha I am so glad to hear that! I hope you try this Rebecca!
looks really warming and delicious!
Thank you Ruth!
Just want to say how much I loooooove the titles of your recipes!!! They entice me every time! Every year, I buy a template off of Etsy to print my Thanksgiving menu. I have you to thank for how I write the descriptions of each appetizer, main entree, side dishes and desserts. And Iove how delighted my guests get when they read the menu for the first time. You are an inspiration in so many ways :-). Thank you for the love and care and attention you put into your work!
Hi Jeannine! I am so glad you appreciate the work I put into my blog and you’re enjoying the recipes I share! Thank you so much!