Chipotle Maple Sweet Potato Soup
Yields 6 servings.


  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 ½ teaspoons minced chipotles in adobo
  • 1 teaspoon ground cumin
  • 2 pounds sweet potatoes (about 4 medium), peeled and chopped
  • 6 cups low sodium chicken or vegetable broth
  • 2 tablespoons pure maple syrup
  • 1/2 cup nonfat Stonyfield Greek yogurt plus extra for garnish (2% or whole may be substituted)
  • Optional garnishes: 2 tablespoons chopped cilantro, parsley and/or mint; additional Greek yogurt


  1. Heat the oil in large pot over medium high heat and add the onion. Sauté until softened, 5-6 minutes. Stir in the garlic, chipotles, and cumin and cook another minute until fragrant. Add the sweet potatoes, broth, and maple syrup. Bring to a boil, and then reduce the heat to a simmer. Cover and cook for 20 minutes or until the sweet potatoes are soft.
  2. Using an immersion blender, puree the soup until smooth. Add the yogurt and continue to puree until it is fully incorporated. Alternatively, you can transfer the soup and yogurt to a blender and puree the mixture in batches.
  3. Taste for seasoning, and add salt and pepper to taste, if needed.  (When using canned chicken broth, I did not add additional salt.) You may also add another tablespoon or two of maple syrup if you prefer a bit more sweetness.
  4. Ladle the soup into bowls and top with a dollop of yogurt and/or herbs, if desired.

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