Cheddar Chipotle Sweet Potato Soup!

Soup season is in full swing and today I’ve got a good one to share with you, Cheddar Chipotle Sweet Potato Soup! 

This autumnal pot of gold is far superior to your average semi-sweet potato blandness, friends. You’ve got the usual soup suspects in the form of celery, onion, garlic, but then there’s a hint of smokiness from the chipotles, plus the warmth and soft sweetness of cinnamon. Pepitas (or pumpkin seeds) provide nutty depth and an amazing crunch factor, and the tangy cheddar cheese rounds out the flavor party. 

It’s got dimension, subtlety, and sass.

Serve this soup alongside a green salad and some homemade sourdough bread for an awe-inspiring meal that will satisfy and nourish!

Cheddar Chipotle Sweet Potato Soup!

3 tablespoons extra-virgin olive oil

1 small yellow onion, diced

2 stalks celery, diced

2 cloves garlic, minced

1 teaspoon ground cumin

1/4 teaspoon cinnamon

2 medium sweet potatoes, peeled and cut into 1-inch chunks (about 1½ pounds)

5-6 cups good vegetable broth (depending on how thick/thin you like your soup)

1 chipotle chili in adobo, minced or more to taste

6 ounces organic sharp cheddar, shredded

1 tablespoon apple cider vinegar

salt and pepper to taste

Pumpkin seeds or pepitas, for garnish

Heat oil in a large Dutch oven or heavy-bottomed soup pot over medium-high heat. Add onion, celery and garlic and cook, stirring occasionally until the onion is softened and starting to brown, about 7 minutes. Stir in cumin and cinnamon and cook until the spices are fragrant, about 30 seconds.

Add sweet potatoes and broth, cover, increase heat to high and bring to a simmer. Reduce heat to medium-low to maintain a gentle simmer, and cook, uncovered until the potatoes are completely soft and falling apart, about 20 minutes. Add chipotle chili and vinegar and remove from the heat.

Working in batches, carefully transfer a few cups of the sweet potato mixture to a high-speed blender and puree. Use caution when pureeing hot liquids. Alternatively use an immersion blender. Stir cheddar into the soup until completely melted. Serve immediately with the pumpkin seeds on top. Makes 6 servings