Every so often I make something that I am so impressed by, I have to tell everyone I know. This is one of those recipes. Last night I was craving soup, and lucky for me, I had two sweet potatoes left in my fridge! I cook with alcohol fairly regularly but I have never used Bourbon, and let me tell you, I was really missing out, bourbon makes this recipe amazing! As long as you have bourbon, butter and sweet potatoes this can be done, everything else just makes it that much better.
2 tablespoons unsalted butter
1 sweet onion, diced
2 garlic cloves, minced
1 pinch of red pepper flakes
1 shot bourbon (we keep makers mark in the bar)
2 medium sweet potatoes, peeled and cubed
1 cup low-sodium vegetable stock
1 cup water
1/2 cup half and half or plain greek yogurt
2 tablespoons pumpkin filling
4 slices whole grain bread, cut into cubes
2 tablespoons brown butter
1/2 tablespoon granulated sugar
1/4 teaspoon cinnamon
Preheat oven to 425 degrees F.
Heat a large pot over medium heat and brown butter. Add onions with pepper flakes and stir to coat, then cook until softened, about 5 minutes. Add in garlic and cook for another minute. Increase heat slightly and add bourbon, stirring well. Let cook for 2-3 minutes.
Add sweet potatoes, pumpkin, stock and water to the pot. Cover and let simmer for 25 minutes, until sweet potatoes are soft.
While sweet potatoes are boiling, toss bread cubes with cinnamon and sugar, then brown butter. Add cubes to a baking sheet and bake for 10 minutes until golden. Remove and set aside until soup is finished.
After sweet potatoes are soft, carefully pour the entire mixture into a high-powdered blender and pureed until smooth and creamy, about 5 minutes. Transfer creamy soup back into the pot over low heat. Stir in half and half. Serve with croutons on top!