Every year when the season starts and I see honeycrisp apples in the store, I buy wayyyyy too many of them. They are so perfectly sweet and wonderful! I love cooking and baking with them too.
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?!
Yield: serves 4
Apple Sweet Potato Soup
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
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
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.
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.
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.
Welcome to Eat. Drink. Love.! My name is Stephanie. Here you will find healthy and easy recipes with a few indulgences thrown in for good measure! Why the name Eat. Drink. Love.? Well, I think this is what life is all about!