Creamy Sweet Potato Saute Business Soup

Name: Creamy Sweet Potato Saute Business Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Ingredients: 2 tablespoons olive oil; 3/4 cup chopped onion; 4 cups cubed peeled sweet potatoes (1-inch chunks) (about 3 medium sweet potatoes); 1 medium yellow squash, cut into 1-inch chunks; 1 cup sliced mushrooms; 1 package McCormick® Salt Free Sauté Business by Tabitha Brown Seasoning Mix; 1 cup vegetable stock (vegan) {vegetable broth}; 1 can (13.66 ounces) Thai Kitchen® Unsweetened Coconut Milk; 1 cup chopped kale

By: McCormick Kitchens

Made With:

Every spoonful of this rich and creamy veggie soup is full of cozy flavor thanks to filling vegetables like sweet potatoes, squash, mushrooms, and chopped kale, coconut milk, and McCormick® Sauté Business Seasoning Mix by Tabitha Brown. Recipe created in partnership with Tabitha Brown.

Recipe Info

Prep Time:

20m
Cook Time:

35m
Ingredients:

9
Servings:

6
User Rating:

Ingredients

2 tablespoons olive oil
3/4 cup chopped onion
4 cups cubed peeled sweet potatoes (1-inch chunks) (about 3 medium sweet potatoes)
1 medium yellow squash, cut into 1-inch chunks
1 cup sliced mushrooms
1 package McCormick® Salt Free Sauté Business by Tabitha Brown Seasoning Mix
1 cup vegetable stock (vegan) - Substitutesvegetable broth
1 can (13.66 ounces) Thai Kitchen® Unsweetened Coconut Milk
1 cup chopped kale

Nutrition Information

(per serving)

Key products

McCormick® Salt Free Sauté Business by Tabitha Brown Seasoning Mix, 1.25 oz (6-Pack)

$12.49

Unit price: per

Thai Kitchen® Unsweetened Coconut Milk, 13.66 fl oz

Instructions

Heat oil in large saucepan on medium heat. Add onion; cook and stir 3 minutes or until slightly softened. Add sweet potatoes, squash and mushrooms; cook 1 minute, stirring occasionally.
Stir in Seasoning Mix and stock. Bring to boil. Reduce heat to low; cover and simmer 25 minutes or until sweet potatoes are tender, stirring occasionally. Cool slightly.
With center part of cover removed to let steam escape, puree soup in batches in blender on high speed until smooth. Return pureed mixture to saucepan. Stir in coconut milk and kale. Simmer 5 minutes. Ladle into soup bowls to serve.