Roasted Sweet Potato Soup with Mustard Parmesan Croutons

Preheat the oven to 375ºF. Line a baking sheet with parchment paper. Add the sweet potatoes, onions, and garlic to the baking sheet and drizzle with the oil. Add the thyme, salt, and pepper. Toss well and spread the vegetables into an even layer. Roast for about 45 minutes, stirring halfway though, until the sweet potatoes are tender and slightly caramelized.

Transfer the sweet potato mixture to a large Dutch oven or soup pot. Pour in the broth and bring to a boil over medium-high heat. Cover, and simmer over medium-low heat for about 15 minutes.

Remove from the heat and use an immersion blender to purée the soup. You can also use a blender, but do so in batches.

Place the pot back over low heat and stir in the cream, mustard, maple syrup, and hot sauce. Season to taste with salt and pepper. Divide into bowls and garnish with Mustard Parmesan Croutons, fresh thyme, and a few drops of whipping cream.

Preheat the oven to 400ºF.

In a small saucepan, melt the butter and oil over medium heat. Remove from the heat and whisk in the mustard, thyme, salt and pepper. Let this cool down for a few minutes.

Arrange the cubes of bread onto a parchment-lined baking sheet. Pour the mustard mixture over the bread and thoroughly combine so all of the bread is evenly coated. Sprinkle the Parmesan cheese evenly over the cubes of bread. Bake for 7 minutes, stir, then bake for another 7-8 minutes until the croutons are golden brown and crispy. Remove from the oven and let cool. Use to garnish soup. Leftovers can be stored in an airtight container for up to 2 days.