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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. 3 stars
    I made this tonight and loved the soup sooooo much until the coconut milk went in… that completely ruined it for us. Next time I will use heavy cream. We are coconut lovers but it just overpowered the wonderful flavor of the soup (and I used unsweetened full fat coconut milk).
    Loved the pesto and added one clove of garlic. And the burrata is a must!
    Excited to make again – minus coconut.

    1. Thank you so much! I hope you love this recipe with heavy cream! Please let me know how it turns out for you! xTieghan

  2. 5 stars
    I love this recipe and am so excited to make it at Thanksgiving this year. Question – how far in advance could I make the pesto? Would the soup itself freeze and reheat well? Thanks for some of my favorites!

    1. HI! You can make the pesto up to a week ahead of time. The soup freezes wonderfully! Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan

  3. I have some sweet potato puree already made up and frozen. I’m wondering if I could just use a couple cups of this, and still simmer everything together?

    1. Hey Julie! That will be great! I would use 3 cups puree. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  4. 5 stars
    Unbelievably delicious! I added extra shallot, and used crushed red pepper flakes instead of the cayenne. Did not have coconut milk so used 1 cup of heavy cream. The pesto and the Burrata put this over the top. Made this for myself while on a trip to Michigan to finish some things before winter in our lake house. I can not wait to share with my friends and family!! Your recipes never fail to amaze!!

  5. 5 stars
    This is easy and incredibly delicious‼️‼️‼️I had to use cashews because they were on hand but I’m sure either nut would work. My soup creamy texture was perfect not too thick. Bi love fried sage in anything so I jumped on this recipe and am glad I did. My first fall soup and it’s a hit. Thank you so much for these wonderful flavors.

  6. 5 stars
    The soup is really nice-very simple to make. But the pesto is what brings it to perfection. It is SO delicious and doesn’t taste like every other pesto you have ever had. It has a nice sage-y flavor and you can really get the pistachio out of it. I, for the life of me, could not find burrata anywhere but I am sure it would have brought it over the top-next time I will get ricotta or fresh mozz to put in it as a substitute.
    This is the kind of recipe where the soup is nice on its own but it benefits from the whole recipe being together with the pesto. Dont skip it!

  7. 5 stars
    It’s hard to find burrata in my area so we had to do without but it was still SO delicious! And I think this soup pairs amazingly well with Smitten Kitchen’a broccoli melts! Such a delicious dinner.

  8. I really want to try this soup – it looks amazing! But I don’t have an immersion blender. I do have a stand-up blender though. Any suggestions on how to rework the recipe to use what I have?

    1. HI! You can just transfer the soup to you blender, blend and then just return the blended soup to the pot. That will be great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?

  9. 5 stars
    This recipe creates a wonderful sweet potato soup for those of us who prefer savory over sweet. Even without the burrata and sage pesto, the flavors are subtle, balanced and soothing with the cayenne adding the perfect amount of heat. This special recipe has become one of my favorite sweet potato soups and was a hit among my Thanksgiving guests. Thanks so much!

  10. 5 stars
    I served this soup as a first course for our family Thanksgiving. It was velvety smooth, flavorful and looked beautiful! I also made the Chai Pumpkin cake and I was the Thanksgiving hero. You are mine because you never let me down! Thank you!

    1. Sure! slow cook everything for 4-6 hours on high or 6-7 on low. then puree and add the pesto, plus top with burrata. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan

  11. Just made this and it is a hit with the whole family 1yr too 🙂 For the pesto I subbed parsley for the kale and walnuts for the nuts. It is really good thanks so much. Oh also we don’t do dairy so I used Trader Joe’s cultured vegan butter and left off the cheese to top it and it definitely didn’t taste like it was missing anything. Oh also for anyone wondering I used homemade Parmesan for the pesto. Ok thanks. Happy Thanksgiving.

  12. 5 stars
    Oh my! This soup is WONDERFUL! I like the burrata in it, but for those who can’t find it, it’s scrumptious without. Thursday night dinner win!