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