There are certain recipes that just earn a permanent spot in the rotation, and this Spicy Sausage and Sweet Potato Soup is one of them. My kids request it by name when they’re craving something warm and comforting.
This recipe was inspired by Danielle Walker, a cookbook author known for her dairy-free and grain-free cooking – I have many of her books and love them all. My family doesn’t have dietary restrictions around either of those things, but I’ve found that some of her best dishes just happen to fall into those categories and this soup is a perfect example. It’s deeply satisfying without relying on any dairy whatsoever. The secret is cashew butter. Blended with a cup of broth and some of the cooked sweet potatoes, it creates the most velvety, creamy base you’d never guess was completely dairy-free.
One of my favorite pairings with sweet potatoes is something spicy – the heat just works so well against that natural sweetness. And it turns out this combination is actually converting one of my kids who has always wanted to like sweet potatoes but finds them a little too sweet on their own. The spicy Italian sausage cuts right through that sweetness in the best way, all pulled together with warm spices like cumin, oregano, and a touch of turmeric. It’s spicy, savory, a little sweet, and very cozy.
From a nutrition standpoint, this soup is checking all the boxes. The sausage brings the protein, the sweet potatoes and kale deliver fiber and micronutrients, and the cashew butter adds the healthy fats that help keep you satisfied. Protein, fiber, healthy fats – all in one bowl.
What I love most is that most of this comes together with pantry staples you probably already have on hand, and I’ve simplified the seasonings and the cashew butter step to make it really straightforward. Straightforward enough that my kids can make this one themselves – and there’s something really special about a recipe that’s approachable enough to pass down.
Happy cooking,
Christina
Spicy Sausage and Sweet Potato Soup
Ingredients
- 1 tbsp olive oil
- 1 lb bulk hot Italian sausage mild sausage also works + pinch of red pepper flake
- 1 large onion
- 3 cloves garlic, minced
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- 1 tsp oregano
- ¼ tsp turmeric
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 lb sweet potatoes, peeled and cut into ½-in cubes
- 4 cups chicken broth, divided
- ¼ cup cashew butter
- 1 bunch lacinato kale, ribs stripped and leaves coarsely chopped a few handfuls of spinach works well, too
- ½ lemon, squeezed
Instructions
- Heat a large heavy pot over medium-high heat. Add the olive oil and then the sausage. Break up the sausage and cook until well browned.
- Add the onion and cook until soft. Add the minced garlic and seasonings and cook for about 2 minutes.
- Add the sweet potatoes and 3 cups of chicken broth. Bring to a boil, then reduce to low, partially cover and simmer about 20 minutes.
- Using a ladle, remove about 1 cup of broth and sweet potatoes and add to a high speed blender. Add remaining 1 cup of chicken broth and cashew butter. Blend until smooth, scraping the sides of the blender, as needed.
- Return the blended mixture to the pot and add the chopped kale. Stir and continue to cook until reheated and the kale is wilted.
- Add lemon juice and taste for seasoning.
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