Golden Sweet Potato Soup with Burrata and Sage Pesto.
Cold nights are made better with this Golden Sweet Potato Soup with Burrata and Sage Pesto. Fall sweet potatoes pureed with caramelized shallots, fresh thyme, a touch of butter, and creamy coconut milk. Each bowl is swirled with fried sage pesto and topped with creamy burrata cheese to create the perfect savory bowl of sweet potato soup that’s warming and so delicious. This is a mix of healthy and indulgent…and there’s nothing not to love. Serve this as an easy dinner, or as part of this year’s Thanksgiving menu.
This has been the month of soup here on HBH. As you guys know we’ve had some seriously chilly weather here in Colorado. It’s left me wanting nothing but warm bowls of soup and giant mugs of sweet hot chocolate. Once it starts to snow here, pretty much all I want is soup, warm bread, and hot chocolate.
My mom taught me well..
Speaking of which, both my mom and little sister have entered full on Christmas mode. And while I’m not quite there yet, I do have to say, I love their spirit, and am so excited! I ordered them a couple of “pre-Christmas” gifts which I gave them on Saturday. It was just a couple of candles and cute ornaments. But it was fun to take twenty minutes and just hang with them. It’s been so hectic with work that I barely have a minute to breath. But sometimes you just have to stop and take a minute, even in the busiest of times.
This is easier for me to say than do, but I’m slowly trying to learn. Baby steps right?
Anyway, before we talk Christmas, Thanksgiving needs to happen first. We’re only about a week and a half away and the excitement is definitely building. Today I’m continuing the Thanksgiving recipes with this creamy soup that doubles as an easy dinner, or a first course to your holiday meal.
Sweet potatoes are one of my favorite fall vegetables. They feel incredibly indulgent, but they’re actually one of the healthiest vegetables. I know everyone always thinks sweet potato casserole or sweet potatoes fries, and while I love both, I also love using sweet potatoes in soup.
Most recently I made this sweet potato lentil soup with rice that has become a reader favorite. I’ve wanted to create a creamy sweet potato soup for a while now, so I figured this was the year.
Enter this creamy sweet potato soup, swirled with sage pesto and topped with burrata cheese.
It’s DELICIOUS.
And yes, I put burrata cheese on the soup.
Would you expect anything less from me? I hope not, I love soup, and a love burrata, so it had to happen.
I wanted to keep this soup creamy, savory, and cheesy. The base is a pretty simple mix of caramelized shallots, thyme, sweet potatoes, and creamy coconut milk. I love using coconut milk in place of cream as a healthier, creamier option. You really can’t taste the coconut, but the creaminess is all there.
The major flavor comes from the sage pesto. It’s hands down, one of my favorite pesto. So much flavor.
To make the pesto, just pan-fry a good amount of fresh sage in a little olive oil and then combine it with the kale (mostly for good color and heft, you don’t taste it). Then add salty roasted pistachios, parmesan cheese, and crushed red pepper. It’s the perfect fall pesto, and a really fun switch up from traditional basil pesto.
The pesto is both swirled into the soup and served on top. The more pesto the better, if you ask me!
About the burrata, some might find it unnecessary to add. But you guys know me. You know that I’ll tell you the burrata absolutely is necessary. It’s the perfect creamy cheese to go atop this sweet and savory soup. It will take your soup to a new and delicious level.
Trust me here…burrata + soup = game changer.
As mentioned, this soup is equally great as a light dinner or a sweet first course to this year’s Thanksgiving. Whatever you decide, just be sure to make this soup soon. It’s one you’ll be making over and over again!
If you make this sweet potato soup please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Golden Sweet Potato Soup with Burrata and Sage Pesto
Cold nights are made better with this Golden Sweet Potato Soup. Each bowl is swirled with fried sage pesto and topped with creamy burrata cheese to create the perfect savory bowl of soup that's warming and so delicious. A mix of healthy and indulgent, serve as an easy dinner or as part of this year's Thanksgiving menu!
Ingredients
Sage Pesto
- 1/3 cup + 2 tablespoons extra virgin olive oil
- 1/2 cup fresh sage leaves, chopped
- 1 cup Tuscan kale, chopped
- 1/4 cup shelled roasted pistachios
- 1/4 cup grated parmesan cheese
- kosher salt and crushed red pepper flakes
Golden Sweet Potato Soup
- 2 tablespoons extra virgin olive oil
- 2 shallots, thinly sliced
- 2 tablespoons fresh thyme, chopped
- 3 tablespoons salted butter
- 4 cups low-sodium chicken or veggie broth
- 3 cups peeled, cubed sweet potatoes (about 3-4 sweet potatoes)
- 1/4 teaspoon nutmeg
- 1 pinch cayenne, to your taste
- kosher salt and black pepper
- 1 can (14 ounces) full fat coconut milk
- 8 ounces burrata cheese
Instructions
-
1. To make the pesto. Heat 2 tablespoons olive oil in a large skillet over medium heat. When the oil shimmers, add the sage and cook 2 minutes, until fragrant and crisp. Remove from heat.
2. In a food processor, pulse together the remaining 1/3 cup olive oil, kale, pistachios, and parmesan until finely chopped. Add the sage and season to taste with salt and crushed red pepper flakes, pulse to combine.
3. Make the soup. Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the shallots and cook until soft, about 5 minutes. Add the thyme and butter, cook another 30 seconds. Pour in the broth. Add the sweet potatoes, cayenne, nutmeg, and a pinch each of salt and pepper. Bring the soup to a boil over medium-high heat and then reduce the heat to medium-low. Cover and simmer for 15 to 20 minutes, until the potatoes are fork-tender.
4. Using an immersion blender, blend the soup directly in the pot until smooth. Stir in the coconut milk and 2 tablespoons sage pesto, cook another 5 minutes. If the soup is thick, thin with addition broth.
5. To serve, ladle the soup into bowls. Swirl each bowl of soup with pesto. Break the burrata and spoon some over top the soup. Enjoy!
Our Favorite Recipes
Honey Butter Roasted Acorn with Burrata and Pomegranate.
Just want to say how much I loooooove the titles of your recipes!!! They entice me every time! Every year, I buy a template off of Etsy to print my Thanksgiving menu. I have you to thank for how I write the descriptions of each appetizer, main entree, side dishes and desserts. And Iove how delighted my guests get when they read the menu for the first time. You are an inspiration in so many ways :-). Thank you for the love and care and attention you put into your work!
Hi Jeannine! I am so glad you appreciate the work I put into my blog and you’re enjoying the recipes I share! Thank you so much!
looks really warming and delicious!
Thank you Ruth!
I’ve said it before and I’ll say it again – you had me at burrata!
Rebecca | http://www.peppermintdolly.com
Haha I am so glad to hear that! I hope you try this Rebecca!
This soup looks so tempting. I am definitely trying this soon.
Thank you so much! I hope you love this!
I absolutely love your recipes! How you incorporate so many fresh herbs, commonly available ingredients (well except Burrata, I still can’t find that where I live in northern BC), the use of seasonal veggies, and the way the food is displayed for such visual appeal, it just makes me want to try each and everyday’s feature recipe. I have passed your website on to every person I know who likes to try new and different approaches to cooking.
The only one thing that has been mentioned to me is that there are times that you don’t use measurements and for inexperienced cooks this can be a bit daunting. A friend called the other day and asked just how much half a sweet onion would be as the one she had in her hand was the size of a grapefruit. In some recipes it wouldn’t matter all that much but in others the onion flavour may be too much.
Aside from that, I can’t wait to try today’s soup especially as my sage plant is enormous and could use a wee trimming.
Cheers
Hi Barbara! I am so glad you love my recipes! That is a great idea to add in more information, so I will look into that. Thank you!
I’m probably the only reader who is eve going to thank you for publishing a pesto recipe without garlic. People who can’t digest garlic are few, but we are out there and we miss pesto! I’ve also got a bunch of sage from my CSA in the fridge, so I am definitely going to make this!
Thank you Molly! I hope you love this!
Is there a substitute for Burrata?? I can’t find Burrata cheese. What can I use instead? Thanks for your help!
Hi Kathryn! You can use a dollop of ricotta cheese or fresh mozzarella cheese. Either will be great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
This sounds delicious! I will be making this soup soon!
Thank you! I hope you love this!
Do you think this would work with butternut squash?
Hi!! I think butternut squash will be delicious! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
I just made this. Delicious!! I love all of these flavors. I did put more than pinch of cayenne just because I like a little more spicy when working with sweet potatoes. Thank you for delicious food as always!
Thank you so much Michelle! I am so glad this turned out so well for you!
I love how the typo in the directions states, “1. To make the pesto. Heart 2 tablespoons olive oil…” Definitely a recipe worth loving! I wouldn’t change the typo ♥
Thank you so much Kamille! Haha I am glad you caught that, but it is nice!
I have a sneaking suspicion that if I make this sage pesto I’m going to get addicted…
Haha it is really good! I hope you try this, Rachel!
This is my kind of soup! I love the burrata and pesto, can’t wait to try this!
Thank you so much Laura!
Do you think we would be fine using pine nuts or almonds instead of pistachios? Nothing against pistachios just not feeling like going to the store to buy some!
HI! Pine nuts or almonds will work great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
If made the day before, at which step would you stop?
Hey Jackie, I would fully make the soup, but leave off the toppings. Chill then reheat on the stove and top as directed. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
What is an immersion blender?
Hi Hannah! It is a hand held blender that goes into the pot. I will leave a link below if you would like to see it!
https://rstyle.me/n/dbp7zjb9wzf
Oh my! This soup is WONDERFUL! I like the burrata in it, but for those who can’t find it, it’s scrumptious without. Thursday night dinner win!
I am so glad you still loved this recipe, Gina! Thank you!
Just made this and it is a hit with the whole family 1yr too 🙂 For the pesto I subbed parsley for the kale and walnuts for the nuts. It is really good thanks so much. Oh also we don’t do dairy so I used Trader Joe’s cultured vegan butter and left off the cheese to top it and it definitely didn’t taste like it was missing anything. Oh also for anyone wondering I used homemade Parmesan for the pesto. Ok thanks. Happy Thanksgiving.
Hi Tammy! I am so glad you loved this recipe and it turned out so well for you! Thank you so much!
Just finished making this soup. It is delicious! Thanks for posting such lovely recipes.
Happy Thanksgiving!
Hi Denise! I am so glad you loved this soup! Thank you so much!
This soup looks fabulous! Can it be made in a slow cooker?
Sure! slow cook everything for 4-6 hours on high or 6-7 on low. then puree and add the pesto, plus top with burrata. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan
I served this soup as a first course for our family Thanksgiving. It was velvety smooth, flavorful and looked beautiful! I also made the Chai Pumpkin cake and I was the Thanksgiving hero. You are mine because you never let me down! Thank you!
Awh that is so sweet! I am so glad you loved this recipe and others on my site! Thank you!
This recipe creates a wonderful sweet potato soup for those of us who prefer savory over sweet. Even without the burrata and sage pesto, the flavors are subtle, balanced and soothing with the cayenne adding the perfect amount of heat. This special recipe has become one of my favorite sweet potato soups and was a hit among my Thanksgiving guests. Thanks so much!
Thank you Cathy! I am so glad you loved this recipe and it turned out so amazing for you!
I really want to try this soup – it looks amazing! But I don’t have an immersion blender. I do have a stand-up blender though. Any suggestions on how to rework the recipe to use what I have?
Thanks!
HI! You can just transfer the soup to you blender, blend and then just return the blended soup to the pot. That will be great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
It’s hard to find burrata in my area so we had to do without but it was still SO delicious! And I think this soup pairs amazingly well with Smitten Kitchen’a broccoli melts! Such a delicious dinner.
Thank you Renee! I am so glad you loved this!
I LOVE THIS PESTO!
The soup is really nice-very simple to make. But the pesto is what brings it to perfection. It is SO delicious and doesn’t taste like every other pesto you have ever had. It has a nice sage-y flavor and you can really get the pistachio out of it. I, for the life of me, could not find burrata anywhere but I am sure it would have brought it over the top-next time I will get ricotta or fresh mozz to put in it as a substitute.
This is the kind of recipe where the soup is nice on its own but it benefits from the whole recipe being together with the pesto. Dont skip it!
Thank you so much Andrea! I am so glad you loved this recipe!
This is easy and incredibly delicious‼️‼️‼️I had to use cashews because they were on hand but I’m sure either nut would work. My soup creamy texture was perfect not too thick. Bi love fried sage in anything so I jumped on this recipe and am glad I did. My first fall soup and it’s a hit. Thank you so much for these wonderful flavors.
I am glad you tried this as well, Jill! Thank you so much! xTieghan
Unbelievably delicious! I added extra shallot, and used crushed red pepper flakes instead of the cayenne. Did not have coconut milk so used 1 cup of heavy cream. The pesto and the Burrata put this over the top. Made this for myself while on a trip to Michigan to finish some things before winter in our lake house. I can not wait to share with my friends and family!! Your recipes never fail to amaze!!
So glad this turned out so well for you! Thank you! xTieghan
I have some sweet potato puree already made up and frozen. I’m wondering if I could just use a couple cups of this, and still simmer everything together?
Hey Julie! That will be great! I would use 3 cups puree. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I love this recipe and am so excited to make it at Thanksgiving this year. Question – how far in advance could I make the pesto? Would the soup itself freeze and reheat well? Thanks for some of my favorites!
HI! You can make the pesto up to a week ahead of time. The soup freezes wonderfully! Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
I made this tonight and loved the soup sooooo much until the coconut milk went in… that completely ruined it for us. Next time I will use heavy cream. We are coconut lovers but it just overpowered the wonderful flavor of the soup (and I used unsweetened full fat coconut milk).
Loved the pesto and added one clove of garlic. And the burrata is a must!
Excited to make again – minus coconut.
Thank you so much! I hope you love this recipe with heavy cream! Please let me know how it turns out for you! xTieghan
I really hate to say this because I love all of your other recipes that I’ve tried but I was very disappointed with this one! Perhaps it was because I used lite coconut milk instead of full fat, but my soup was very thin. I actually ended up steaming, pureeing and adding another sweet potato because my soup didn’t have much sweet potato flavor with only 3 cups chopped sweet potato and a very light pale yellow color.
Hi Jena! I am sorry about that! Is there anything that changed while making the recipe? I would love to help! xTieghan
Can you make this in an instant pot?
Hey Megan,
Sure that would work! I am unsure of the cook time as I have not tested this. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi! This is on my thanksgiving menu! I have someone allergic to nuts. Any recommended subs?! Cannot wait to make this!!
Hey Emily,
You can omit the pistachios. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi! Can you make this soup in advance and reheat it the day of?
Hey Taylor,
Yes totally fine to do! I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
this was so so tasty & easy to make 🙂
Hey Mallory,
Thanks so much for giving the recipe a try, I am so glad it worked out for you! Happy Holidays! xTieghan
Where did step 4. go to?
Hey Cindy,
Ooops, sorry the numbers are just out of order…will fix this! xTieghan
Hi tieghan. I made this soup and love it! I had to adjust for missing ingredients so I used pecans instead of pistachio’s in the pesto, and I didn’t have coconut milk so I just didn’t add anything for that. I also added 1/2 chopped serrano pepper with the shallots which gives it a nice little kick. Thank you so much
Hey Will,
I am thrilled this recipe was enjoyed, thanks a lot for making it! Happy Sunday! xTieghan