Fall for Our Sweet Potato Bisque

Can you believe it?

October is here and we’re rounding the corner into one of the best seasons of the year. Now that fall has really begun and that the cooler weather is slowly beginning to creep into town, we’re starting to think about all of the recipes that we love to make during this time of year. It’s the time of year where everyone begins to crave warm, flavorful comfort foods. If one of your favorite comfort foods is a savory soup, we have a great recipe to share with you.

Sweet Potato Bisque with Bacon & Goat Cheese
2 large (about 2 lbs) sweet potatoes, halved lengthwise
2 tsp. olive oil
1/2 medium yellow onion, chopped
2 garlic cloves, crushed
1 tsp. chili powder
1/2 tsp. kosher salt
1/4 tsp. ground cumin
1/4 tsp. ground cinnamon
4 cups chicken broth

For topping (optional)
6 bacon slices, cooked until crisp & crumbled
1/2 cup crumbled goat cheese
2 tbsp. chopped herbs (such as rosemary, thyme, sage, or parsley)

Place potatoes, cut side down, in a large microwave-safe baking dish. Add 1/2 cup of water and cover with plastic wrap. Microwave on high for 15 minutes or until potatoes are tender. Let cool slightly, then squeeze sweet potato flesh out of skins. Discard skins.
Add olive oil to a medium saucepan set to medium-high heat. Add onion and garlic, sautéing for 2 minutes until softened. Stir in chili powder, salt, cumin, and cinnamon. Add sweet potatoes and chicken broth. Bring to a boil & then remove from heat.
Using a handheld immersion blender, blend soup until smooth. Or, transfer sweet potatoes and broth to a large blender or food processor, and blend in small batches. Return soup to saucepan and stir.
Ladle soup into individual serving bowls. If desired, top with crispy crumbled bacon, goat cheese, and chopped herbs.