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Sweet Potato Fennel Soup with Caramelized Figs

Sweet Potato Fennel Soup with Caramelized Figs

Course Appetizer, Soup
Cuisine American
Keyword fall recipes, Fall Soups, fennel soup, Potato Fennel Soup, Sweet Potato Soup, Thanksgiving Recipes
Prep Time 20 minutes
Cook Time 35 minutes
Servings 4
Author Lora Wiley-Lennartz

Ingredients

  • 2 lb. sweet potatoes
  • 3 tablespoons olive oil divided
  • 1 lb fennel
  • 1 tablespoon unsalted butter
  • 3 cups vegetable broth
  • Kosher salt and freshly ground black pepper to taste
  • 4 ripe figs
  • 1 tablespoon butter
  • 1 tablespoon brown sugar

Instructions

  1. Preheat the oven to 375F.
  2. Line a baking sheet with parchment paper.
  3. Peel the sweet potatoes and cut into small pieces
  4. Toss with 2 tablespoons olive oil and spread out on the prepared baking sheet.
  5. Season with salt & pepper.
  6. Bake for 25 minutes or until soft.
  7. Trim and slice the fennel into pieces.
  8. Heat the remaining tablespoon of olive oil and butter in a large pot or Dutch oven
  9. Sauté the fennel until it softens and starts to brown.
  10. Stir in the cooked sweet potatoes and sauté for 1-2 minutes.
  11. Add the vegetable broth and bring to a boil.
  12. Turn the heat down to low. Let simmer for 10 minutes.
  13. Slice the figs into quarters.
  14. Melt the butter in a small skillet. Add the sugar.
  15. Gently sauté the figs in the mixture until caramelized.

  16. Puree the soup with an immersion blender or food processor.

  17. Cook for another 2 minutes.
  18. Season with Kosher salt and freshly ground black pepper to taste.
  19. Transfer to bowls or a soup tureen, garnish with the caramelized figs, and serve.