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Spicy SunButter® Soup With Avocado Salsa

Number of portions: 48 Servings
Size of portions: 1 Bowl

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2 medium-size red onions, minced
2 cups seeded and chopped tomatoes
8 medium-size avocados, chopped
1/2 cup lime juice
1 teaspoon ground cumin
4 teaspoons diced jalapeño pepper
Salt and ground black pepper to taste


1/2 cup unsalted butter
2 medium-size red onions, minced
4 medium-size leeks, cleaned and minced
2 cups minced celery
8 cups peeled and chopped sweet potatoes
8 cups seeded and chopped tomatoes
1/2 cup curry powder
1/4 cup minced chipotle peppers in adobo sauce
8 cups SunButter Creamy
8 quarts chicken stock
Bouquet garni (thyme, parsley, bay leaf)
4 cups heavy cream
Salt and ground black pepper to taste



In medium bowl, mix all salsa ingredients; set aside until soup is ready to serve.

In a large soup pot, melt butter over medium-high heat. When butter foams, add red onion, leek, and celery. Cook for 5 minutes, stirring occasionally. Add sweet potato, tomato, curry, and chipotle. Cook for 5 minutes.

Stir in SunButter. Add chicken stock and bouquet garni. Bring to a boil. Reduce heat to medium-low. Simmer for 20 minutes, or until sweet potatoes are soft. Add cream, remove from heat, and let cool slightly. Remove bouquet garni and discard.

With immersion blender, purée soup while still warm. Once puréed, pass soup through fine mesh strainer and season. Return to heat if necessary.

Garnish each bowl of soup with a tablespoon of salsa before serving.