Maple-Kissed Cream of Sweet Potato Soup with Bacon-Cheddar Crostini

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4.5 by 4 people

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  • Makes: 4 servings
  • Makes: 1 1/3 cups soup and 1 crostini each
  • Start to Finish: 50 mins

Maple-Kissed Cream of Sweet Potato Soup with Bacon-Cheddar Crostini

Directions

  1. Scrub sweet potatoes; pat dry with paper towels. Prick potatoes with a fork. Microwave on 100 percent power (high) for 12 to 14 minutes or until tender, rearranging once. Cool slightly.
  2. Cut potatoes in half and scoop pulp into a blender or food processor. Add 1 cup of the broth. Cover and blend or process until smooth. Transfer pureed mixture to a medium saucepan. Stir in the remaining 2 cups broth and pumpkin pie spice. Cook over medium-low heat for 10 minutes, stirring occasionally. Remove from heat; stir in yogurt and maple syrup.
  3. Meanwhile, preheat broiler. For crostini, in a small bowl combine cheese, mayonnaise, bacon, and green onion. Spread about 2 teaspoons of the mixture on each toasted baguette slice. Sprinkle with almonds. Broil 4 to 5 inches from the heat until mixture is hot and bubbly.
  4. To serve, ladle soup into serving bowls. Top with crostini.
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Nutrition Facts (Maple-Kissed Cream of Sweet Potato Soup with Bacon-Cheddar Crostini)

  • Per serving:
  • 266 kcal cal.,
  • 5 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 7 mg chol.,
  • 727 mg sodium,
  • 45 g carb.,
  • 4 g fiber,
  • 14 g sugar,
  • 12 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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