Sweet Potato Soup Betty Crocker 40th Edition Recipes

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SWEET POTATO SOUP



Sweet Potato Soup image

Looking for a hearty dinner? Then check out this tasty soup made with sweet potatoes that is ready in an hour.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 4

Number Of Ingredients 8

2 large dark-orange sweet potatoes (1 1/2 pounds)
1 cup chicken broth
1/4 cup orange juice
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup milk
1/4 cup chopped pecans
Additional ground nutmeg, if desired

Steps:

  • Heat enough water to cover sweet potatoes to boiling in 2-quart saucepan. Add sweet potatoes. Cover and heat to boiling; reduce heat. Simmer 30 to 35 minutes or until potatoes are tender when pierced with a fork; drain. When potatoes are cool enough to handle, slip off skins; discard skins.
  • Place potatoes in blender or food processor. Add 1/2 cup of the broth. Cover and blend on medium speed until smooth.
  • Return blended mixture to saucepan. Stir in remaining broth, the orange juice, salt and 1/4 teaspoon nutmeg. Cook over medium-high heat, stirring constantly, until hot. Stir in milk. Cook, stirring frequently, until hot. Sprinkle with pecans and additional nutmeg.

Nutrition Facts : Calories 195, Carbohydrate 27 g, Cholesterol 5 mg, Fat 1, Fiber 3 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 440 mg

SWEET POTATO SOUP (BETTY CROCKER 40TH EDITION)



Sweet Potato Soup (Betty Crocker 40th Edition) image

Make and share this Sweet Potato Soup (Betty Crocker 40th Edition) recipe from Food.com.

Provided by Thea

Categories     Low Protein

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

2 large sweet potatoes, cut into large pieces (about 1 1/2 pounds)
1 cup chicken broth (may substitute vegetable to make vegetarian)
1/4 cup orange juice
1/4 teaspoon salt (I don't use as we watch our sodium intake)
1/4 teaspoon ground nutmeg
1 cup half-and-half
1/2 cup chopped pecans
1 dash cayenne (optional)

Steps:

  • steam or microwave sweet potatoes till done by piercing with a fork and inside is mushy. Discard skin.
  • Scoop pulp into blender or food processor. Add 1/2 cup of chicken/vegetable broth. Cover and blend or process till smooth.
  • Transfer mixture to 2 quart saucepan. Stir in remaining chicken broth, the oragne juice, salt, nutmeg. Cover over medium-high heat, stirring constantly, until hot. Stir in half and half and pecans. Heat until hot.

Nutrition Facts : Calories 246, Fat 17.2, SaturatedFat 5.3, Cholesterol 22.4, Sodium 396.9, Carbohydrate 19.5, Fiber 3.3, Sugar 4.9, Protein 5.4

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