Creamy Sweet Potato Soup with Bacon and Maple Pecan Crunch
This Creamy Sweet Potato Soup with Bacon and Maple Pecan Crunch is luxuriously smooth, and it has the best combination of sweet and savory flavors. It's a perfect, comforting soup for the fall and winter months, and the crispy bacon and crunchy maple pecan topping makes it over-the-top delicious!
Ingredients
For the soup
- 1 tablespoon coconut oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, finely chopped
- 1/2 teaspoon salt, divided
- 1/2 teaspoon pepper, divided
- 4 sweet potatoes, peeled and cubed
- 4 cups low sodium chicken broth
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 3/4 cup half and half
- 4 slices bacon, cooked and crumbled
For the maple pecan crunch
- 1 teaspoon coconut oil
- 1/2 cup pecans, chopped
- pinch of salt
- pinch of cinnamon
- pinch of nutmeg
- 1 tablespoon light brown sugar
- 1 tablespoon pure maple syrup
Instructions
For the soup
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Heat the coconut oil in a large pot or dutch oven over medium to medium-high heat. Add the onion, garlic, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper and sauté for 4-5 minutes, stirring frequently. Add the sweet potatoes and chicken broth and bring to a boil. Once boiling, reduce heat slightly and simmer, covered, stirring occasionally, for 20 minutes or until sweet potatoes are tender.
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Let soup cool for a few minutes, then transfer to a blender along with the remaining 1/4 teaspoon of salt and pepper, the cinnamon, and nutmeg, and blend until smooth. Be super careful when blending hot liquids and leave space in the blender for the soup and steam to expand! Pour soup back into the pot and stir in the half and half. Season with additional salt and pepper to taste.
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Top with the chopped bacon and maple pecan crunch and serve immediately!
For the maple pecan crunch
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Heat the coconut oil in a medium nonstick skillet over medium heat. Add the pecans, salt, cinnamon, and nutmeg and toast for 2 minutes, or until pecans are fragrant and beginning to turn golden, stirring frequently. Add the brown sugar and maple syrup and increase heat slightly. Cook, stirring constantly, for 2-3 minutes, or until no longer liquidy. Remove from heat and let cool completely for several minutes or until hardened and crunchy.