Sweet Potato Bisque Recipes

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SWEET POTATO BISQUE

I love to serve this bright orange, sweet potato bisque for special occasions in fall and winter. The recipe includes a minted chili oil to drizzle on top. It's well worth the few extra minutes it takes to make! -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 8 servings (2 quarts).

Number Of Ingredients 21



Sweet Potato Bisque image

Steps:

  • In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan., Add carrots and onion to drippings; cook and stir over medium-high heat until tender. Add garlic; cook 1 minute longer., Stir in water, sweet potatoes, bay leaves, curry, salt, cinnamon, paprika and pepper. Bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 10-15 minutes. Discard bay leaves. Stir in cream and sour cream just until blended. Cool., Meanwhile, in a small bowl, combine mint, oil, sugar, salt, pepper flakes and pepper. Let stand 5-10 minutes., Process bisque in batches in a blender until smooth; return all to the pan. Heat through (do not boil). Ladle bisque into bowls; drizzle with minted chili oil.

Nutrition Facts : Calories 413 calories, Fat 32g fat (16g saturated fat), Cholesterol 90mg cholesterol, Sodium 512mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 4g fiber), Protein 6g protein.

8 bacon strips, finely chopped
6 medium carrots, chopped (2 cups)
1 medium onion, chopped (1 cup)
3 garlic cloves, minced
3 cups water
1-3/4 pounds sweet potatoes (about 4 medium), peeled and cubed
3 bay leaves
2-1/2 teaspoons curry powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon smoked paprika
1/2 teaspoon pepper
1-1/2 cups heavy whipping cream
1 cup sour cream
MINTED CHILI OIL:
18 mint sprigs, chopped
3 tablespoons olive oil
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper

SWEET POTATO BISQUE

Make and share this Sweet Potato Bisque recipe from Food.com.

Provided by Parsley

Categories     Yam/Sweet Potato

Time 1h

Yield 8 serving(s)

Number Of Ingredients 12



Sweet Potato Bisque image

Steps:

  • In a large soup pot, combine the onion, celery, carrot, sweet potatoes, broth, curry powder, thyme, pepper, cayenne and white wine.
  • Bring to a boil, reduce the heat and simmer, 30-40 minutes, or until the sweet potatoes are soft.
  • With a slotted spoon, remove about 1 1/2 cups of the vegetables and set aside.
  • Puree the remaining soup with a hand blender (or food processor) until smooth.
  • Return the vegetables to the pot.
  • Stir in the and coconut milk and milk, and heat through.

1 cup chopped onion
2 celery ribs, chopped
1 carrot, peeled and chopped
3 lbs sweet potatoes, peeled and diced
6 cups chicken broth, can use veggie broth
2 -3 teaspoons curry powder
2 teaspoons thyme
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper
1/4 cup white wine
1 cup light coconut milk
1 cup milk

SWEET POTATO BISQUE

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Time 40m

Yield 6 servings

Number Of Ingredients 11



Sweet Potato Bisque image

Steps:

  • Add the butter to a large soup pot over medium-high heat. Once the butter melts and becomes foamy, add the garlic, onions and ginger and saute until tender and fragrant, 3 to 4 minutes. Season with salt and pepper. Add the chipotle pepper and saute for 1 minute longer while breaking it up with a wooden spoon. Add the chicken broth, apple cider and sweet potatoes. Bring to a simmer and cook until the sweet potatoes are tender, about 20 minutes.
  • Puree the soup using an immersion blender until smooth and velvety. Finish by stirring in the heavy cream. Top each bowl with sour cream if using.

2 tablespoons butter
3 cloves garlic, finely chopped
1 Vidalia onion, finely chopped
1/2-inch knob ginger, peeled and finely chopped
Kosher salt and freshly ground black pepper
1 chipotle pepper, canned in adobo sauce
4 cups chicken broth
1 1/4 cups apple cider
2 large sweet potatoes, peeled and cubed (about 2 pounds)
3/4 cup heavy whipping cream
Sour cream, for serving, optional

BUTTERNUT SQUASH-SWEET POTATO GINGER BISQUE

This soup is perfect in winter-time. The root vegetables are comforting and the ginger is warming. Increase or decrease the amount of ginger to suit your taste. Chicken or vegetable stock may be substituted for the water. Either a blender or food processor can be used to puree the soup. If desired, add cream instead of yogurt to enrich the taste.

Provided by B.J.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 55m

Yield 8

Number Of Ingredients 8



Butternut Squash-Sweet Potato Ginger Bisque image

Steps:

  • Place the squash, sweet potatoes, onion, ginger, and garlic in a large pot. Pour in enough water to cover the vegetables. Bring to simmer over medium heat, and cook until vegetables are tender and can be easily pierced with a fork, 30 to 45 minutes.
  • Remove pot from heat. Place soup in batches into a blender or the bowl of a food process. Pulse until smooth. Return soup to pot, and whisk in yogurt. Season with salt and pepper to taste. If necessary, reheat soup over low heat, but do not allow to boil.

Nutrition Facts : Calories 206.6 calories, Carbohydrate 47.3 g, Cholesterol 1.8 mg, Fat 0.7 g, Fiber 7.1 g, Protein 5.4 g, SaturatedFat 0.4 g, Sodium 110.9 mg, Sugar 11.8 g

1 (2 pound) butternut squash - peeled, seeded, and cut into large chunks
4 sweet potatoes, peeled and cut into chunks
1 onion, peeled and chopped
1 (2 inch) piece fresh ginger, peeled and finely chopped
3 cloves garlic, peeled and chopped
1 ½ quarts water, or amount to cover
1 cup plain yogurt, or amount desired
salt and ground black pepper to taste

ROASTED BUTTERNUT SQUASH AND SWEET POTATO BISQUE WITH SMOKED APPLEWOOD BACON

I tried out for the show 'Master Chef' this past October in New York City. One of my fellow contestants made a pumpkin soup with applewood bacon. He made it to the next round, but sadly I did not. This is my rendition of his soup. I made it my own by using butternut squash and sweet potato and made it richer by turning this into a bisque. I hope you enjoy it as much as I did. Please share your comments. For less-fat option substitute half-and-half with milk or nonfat half-and-half.

Provided by Donald

Categories     Soups, Stews and Chili Recipes     Bisque Recipes

Time 1h45m

Yield 8

Number Of Ingredients 12



Roasted Butternut Squash and Sweet Potato Bisque with Smoked Applewood Bacon image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Combine squash, sweet potatoes, olive oil, salt, and pepper together in a bowl; toss to coat. Pour out onto a baking sheet.
  • Bake in the preheated oven, flipping the vegetables once, until slightly caramelized and tender, about 60 minutes.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until slightly crisp, 7 to 10 minutes. Reserve 1 tablespoon bacon drippings. Drain the bacon slices on paper towels; crumble bacon.
  • Heat bacon drippings and butter together in Dutch oven over medium heat. Saute onion and butter in hot butter mixture until onion is translucent, 7 to 10 minutes.
  • Pour the white wine into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook until white wine is reduced by half, 3 to 5 minutes.
  • Stir roasted squash mixture into onion mixture; add stock and bring to a boil. Reduce heat to low and simmer until all vegetables are tender, about 10 minutes.
  • Pour vegetable mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to Dutch oven.
  • Stir half-and-half into pureed soup; cook and stir over medium-low heat until soup is warmed through, about 5 minutes. Stir nutmeg into soup; season with salt and pepper to taste. Ladle into bowls and top each with crumbled bacon.

Nutrition Facts : Calories 282.1 calories, Carbohydrate 30.1 g, Cholesterol 31.2 mg, Fat 14.6 g, Fiber 4.4 g, Protein 7.5 g, SaturatedFat 6.2 g, Sodium 788.1 mg, Sugar 6.4 g

1 (2 pound) butternut squash - peeled, seeded, and cubed
1 pound sweet potatoes, peeled and cubed
2 tablespoons olive oil
salt and ground black pepper to taste
8 slices applewood-smoked bacon
1 tablespoon butter
1 large onion, chopped
2 cloves garlic, chopped
½ cup white wine
1 ½ quarts chicken stock
1 ½ cups half-and-half
1 teaspoon ground nutmeg

TOMATO SWEET POTATO BISQUE

From One Pot Meals for People with Diabetes by Ruth Glick & Nancy Baggett. "This hearty, very savory vegetable bisque is quickly pureed in a food processor. It is enriched with a surprising, but tempting ingredient--peanut butter."

Provided by ceeleegato

Categories     Yam/Sweet Potato

Time 40m

Yield 1 cup, 9 serving(s)

Number Of Ingredients 11



Tomato Sweet Potato Bisque image

Steps:

  • In a 4-qt saucepan or similar size soup pot, combine the onion and oil. Cook over med-high heat, stirring frequently, 3-4 minutes, until onion is soft and beginning to brown.
  • Stir in the broth, sweet potatoes, ginger root, thyme, allspice, and crushed red pepper. Bring to a boil over high heat. Reduce the heat; simmer, uncovered, stirring occasionally, until the sweet potatoes are just tender, 7-8 minutes.
  • Scoop up 3 1/2 cup vegetables, then 1 cup broth from pan and place in a food processor. Process until completely pureed and smooth. Return the pureed mixture to the saucepan.
  • Combine about 2/3 of the canned tomatoes and the peanut butter in the processor. Process until well blended. Return the pureed mixture, then the remaining tomatoes, to the saucepan.
  • Bring the mixture to a simmer. Cook 2-3 minute longer, until the bisque is piping hot and the flavors are blended. Taste and add salt and pepper, if desired.

1 large onion, chopped
1 tablespoon olive oil
3 1/2 cups chicken broth
4 1/2 cups sweet potatoes, peeled and cubed (1/3 inch)
1 tablespoon fresh gingerroot, peeled and minced
1 teaspoon dried thyme leaves
1 teaspoon ground allspice
1/8-1/4 teaspoon hot red pepper flakes (to taste)
1 (28 ounce) can crushed tomatoes
1/3 cup smooth peanut butter
salt and black pepper

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