Apple Sweet Potato Soup

One more fall recipe before we move onto all things holidays and Christmas! This I actually first made this soup like 6 years ago and then sort of forgot about it as often happens when you have a food blog. It popped back in my head a few weeks back and I couldn’t stop thinking about it because I remembering really enjoying it.

You might be thinking that there is no such thing as too many honeycrisp apples, but this is a real thing. Last weekend I had a few apples sitting around that were about to go bad and a large sweet potato that was also on its way out. So, I decided a perfect Apple Sweet Potato Soup would be the perfect way to use everything up!

This soup is truly fall in a bowl. It’s warm and comforting. Maddie also loves this soup! It’s great for a quick dinner. It’s also vegan so make it for a meat-free meal and serve it with warm and crusty bread! Oh, and did I mention it freezes well too?!

Recipe Tips and Suggestions:

• I love using honeycrisp apples in this recipe, but you can use other red apples like gala or fuji. I don’t recommend using green apples for this recipe. The sweetness of red apples pairs better with the sweet potatoes.
• You can swap chicken broth for the veggie broth if desired.
• To garnish the soup, I like drizzling some cream or creme fraiche. Toasted pecans or walnuts are also great for sprinkling on top and add texture to the soup. Crispy sage leaves taste great too!
• You can blend the soup in a high-powered blender, food processor, or hand blender. I prefer to use the immersion blender in this recipe. Easy peasy!

Print

Yield: serves 4

Apple Sweet Potato Soup

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Apple Sweet Potato Soup - Fall in a bowl! Tender apples and sweet potatoes blended into this dreamy and comforting soup!

Ingredients

• 1 large sweet potato, peeled and cubed into 2-inch pieces
• 2 small honeycrisp apples, peeled, cored, and diced
• 1 tablespoon olive oil (plus more for drizzling)
• 1/2 cup diced yellow onion
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• salt and pepper
• 4 cups vegetable broth

Instructions

1. Preheat oven to 400 degrees. Line a cookie sheet with parchment paper. Arrange the sweet potatoes in a single layer. Drizzle with olive oil and some cinnamon. Gently toss the potatoes in the oil. Roast the sweet potatoes until tender, about 20-25 minutes.
2. While the potatoes are roasting, put the diced apples in a large sauce pan. Cover with water. Simmer the apples until tender over medium low heat, about 15 minutes.
3. Drain the water and remove the apples from the pan. Turn the heat up to medium and add the 1 tablespoons of olive oil. Saute the onions until translucent, about 2-3 minutes. Add the apples and sweet potatoes back into the pan. Pour in 3 cups of the broth. Use an immersion blender or pour the mixture into a blender and blend until smooth and until desired consistency is reached). Stir in the remaining cup of broth (can add even more if needed). If using a blender, transfer the soup back to the pan. Stir in the cinnamon and ginger. Season with salt and pepper. Lower the heat to medium low and cook for another 10-15 minutes. Serve.

Nutrition Information:

Yield:

4

Serving Size:

1/4th
Amount Per Serving: Calories: 124Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 752mgCarbohydrates: 22gFiber: 3gSugar: 13gProtein: 2g

Related posts:

Sweet Potato Chili Sweet Potato Pumpkin Chili Sweet Potato and Black Bean Quesadillas Sweet Potato Burgers