Holiday Sweet Potato Soup

This pureed sweet potato soup is the kind of first course that sets the tone for a holiday meal. Shallots, onion, and celery sauteed in butter build an aromatic base, then diced sweet potatoes simmer in homemade chicken broth with a pinch of nutmeg until they’re soft enough to blend.

The puree gets enriched with half-and-half and a splash of dry sherry, which adds a warm, slightly nutty note that pairs naturally with sweet potato. Don’t skip the sherry. It’s the ingredient that takes this from basic pureed soup to something that feels special.

Each bowl gets a sprinkle of finely chopped walnuts at the table, adding a toasty crunch that contrasts with the silky soup. That textural contrast is what makes every spoonful interesting.

Pro Tips

• Dice the sweet potatoes into 1-inch pieces for even cooking. Bigger chunks take longer and you’ll overcook the aromatics waiting for them to soften.
• Puree in batches if using a blender, and never fill more than half full with hot liquid. Trapped steam can blow the lid off.
• Heat the soup gently after adding the half-and-half and sherry. A full boil can cause the cream to separate and the sherry’s delicate flavor to cook off.
• This soup can be made a day ahead through the puree stage. Add the cream and sherry when reheating.

Variations

• Swap the sherry for bourbon for a deeper, smokier holiday flavor.
• Use toasted pecans instead of walnuts for a Southern Thanksgiving twist.
• Stir in a teaspoon of curry powder with the nutmeg for a spiced version with more warmth.