This fall-spiced sweet potato Andouille soup is the perfect comfort food for cool autumn evenings. It’s made with roasted sweet potato that is pureed into a bisque and mixed with bite-sized Andouille sausage chunks. The slightly spicy Andouille sausage adds both substance and just the right amount of flavor pizzazz to the sweet and creamy soup.
What’s in the soup?
This soup is made with traditional sweet potato soup ingredients along with Andouille sausage and fall spices.
Raw versus pre-cooked Andouille sausage:
You can use either raw or pre-cooked Andouille sausage for this soup. If you get pre-cooked sausage, slice it in half lengthwise and then into half moon slices. If you use raw Andouille sausage, remove the casing and tear the sausage meat into bite-sized chunks.
How to make the soup:
See full ingredients & instructions in the recipe card below!
Step 1. Peel and cut the sweet potato. Toss with oil, salt and pepper.
Step 2. Roast the sweet potato cubes in the oven.
Step 3. Brown the sausage in a Dutch oven, then move to a bowl.
Step 4. Saute the diced onion.
Step 5. Add roasted sweet potato, onion and water to a blender.
Step 6. Blend into a puree.
Step 7. Transfer back to the Dutch oven. Stir in sausage, salt and spices.
Step 8. Bring to a simmer, then stir in cream.
How to serve it:
Serve the soup hot, either as an appetizer or as a main course.
How spicy is this soup?
This sweet potato soup is mildly spicy from the Andouille sausage.
Storage and freezing:
Store the soup in an airtight container in the fridge or transfer to a freezer bag and freeze.
More delicious fall soup recipes:
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Full Printable Recipe
Sweet Potato Andouille Soup
- knife and cutting board
- vegetable peeler (optional)
- measuring cups and spoons
- rubber spatula
- baking sheet
- Dutch oven
- wooden spoon
- 12 ounces sweet potato (1 medium-large sweet potato)
- 1 ½ tablespoon mild olive oil, divided into 1 tablespoon and ½ tablespoon
- ½ teaspoon salt, divided into ⅛ teaspoon and ⅜ teaspoon
- ⅛ teaspoon ground black pepper
- 3 tablespoons minced yellow onion (you need about ⅓ of a small onion for that)
- 1 Andouille sausage* (about 3 ounces)
- 2 cups cold water
- ⅛ teaspoon ground clove
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground nutmeg
- 2 tablespoons heavy cream, more to taste
- Heat the oven to 400 degrees F.
- Peel the sweet potato, then cut into ¾-inch cubes.
- In a large bowl, toss the sweet potato cubes with 1 tablespoon oil, ⅛ teaspoon salt and the pepper.
- Transfer the sweet potato cubes to a baking sheet and spread into a single layer. Roast in the oven until soft and starting to brown (about 25 minutes). Stir the cubes around halfway through the baking time.
- While the potato is in the oven, prepare the remaining ingredients: Dice the onion (you should get about 3 tablespoons) and cut the sausage into bite-sized chunks.
- Heat the remaining ½ tablespoon oil in a Dutch oven. Stir in the sausage and cook until browned (about 4 minutes).
- Move the browned sausage to a bowl and set aside. Leave the oil in the Dutch oven.
- Add onion and saute until starting to soften (2-3 minutes). Turn the heat off.
- Let the potato cubes cool for a few minutes after you take them out of the oven, then transfer to a blender. Add the sauteed onion and the water. Hold down the blender lid and blend into a smooth puree.
- Transfer the puree back into the Dutch oven and add the browned sausage.
- Turn on the heat and stir in the remaining ⅜ teaspoons salt, the clove, the allspice and the nutmeg. Bring to a simmer, then turn the heat off and stir in the cream. Season to taste with more salt and more cream (if desired).
Nutrition Information (Estimated):
Nutrition values provided on this website are generated from a nutrition database and are estimates only. The accuracy of the nutrition information for any recipe on this website is not guaranteed. Nutrition values can vary quite a lot depending on which brands are used.