Recipe Header

Ancient Grains and Roasted Sweet Potato Soup

Hearty Grains Butternut Squash Soup
Yield: 13 Servings (11 fl. oz. each)

Yield: 13 Servings (11 fl. oz. each)

A creamy, hearty soup to add seasonal flavor to your menu. Pair with crusty bread for lunch, or serve as a dinner starter.

Ingredient Weight Measure
Simplot RoastWorks®: Roasted Sweet Potatoes 6/2.5lb 40 oz. 1 bag
Onion, diced 8 oz.
Butter 2 oz. 1/4 cup
Chicken stock 96 fl. oz. 3 quarts
Marjoram, dried 1 Tbsp.
Black pepper, ground 1 Tbsp.
Cayenne pepper 1/2 tsp.
Cream cheese 32 oz.
Heavy cream 4 fl. oz.
Salt to taste
Simplot Good Grains™: Ancient Grains and Kale Blend 6/2.5lb 40 oz. 1 bag
Mushrooms, sautéed for garnish
Pomegranate, seeded 1 each
Sage leaves, fried as garnish
Preparation Instructions:
Step 1
Prepare sweet potatoes according to package instructions. In a large soup pot, sauté onions in butter until tender. Add sweet potatoes, chicken stock, marjoram, black and cayenne pepper. Bring to a simmer and cook for 5-10 minutes. Purée until smooth with a stick blender or in batches in a food processor and return to pot. Add cream cheese and melt into soup. Bring to boil; simmer for 5 minutes.
Step 2
Add heavy cream, heat through. Do not allow to boil. Season with salt as needed and adjust consistency with chicken stock, if needed.
Step 3
While soup is reheating, prepare the grain blend according to package instructions.
Step 4
To serve; pour 1 cup (8 fl. oz.) of soup into a bowl and garnish with 3 oz. grain blend, mushrooms, pomegranate seeds and fried sage leaves, if desired. Serve hot.
Products used in this recipe