Fall Recipe: Sweet Potato Soup

Sweet Potato Soup
(Slightly adapted from: Giada De Laurentiis' Weeknights with Giada)

3 T. unsalted butter, at room temperature
3 T. olive oil
3 large or 6 small shallots, thinly sliced
2-3 cloves garlic, minced
Salt and pepper
2 lbs. sweet potatoes, peeled and cut into 1/2" pieces
2 stems fresh rosemary
6 c. chicken broth (homemade or low-sodium)
1/2 c. (4oz.) marscarpone cheese, at room temperature
3 T. maple syrup or honey*


1. In a large stockpot, melt the butter and oil.
2. Add the shallots and garlic, season with 1/2 t. salt and 1/4 t. pepper. Cook 3-4 mins. until soft.
3. Add sweet potatoes, rosemary, and chicken broth, season with 1/2 t. salt and 1/4 t. pepper.
4. Bring to boil then reduce to simmer and cook 20-25 mins. until sweet potatoes are tender.
5. Turn off the heat, remove rosemary, and blend until smooth and thick.
6. Whisk in cheese and syrup until smooth.

*do not use honey if a child under the age of 1 will be eating the soup