Apple Sweet Potato Soup
posted on October 5, 2015 by Stephanie
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?!
Prep Time
10 minutes
Cook Time
40 minutes
Total Time
50 minutes
Ingredients
-
1 large sweet potato, peeled and cubed into 2-inch pieces
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2 small honeycrisp apples, peeled, cored, and diced
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1 tablespoon olive oil (plus more for drizzling)
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1/2 cup diced yellow onion
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground ginger
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salt and pepper
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4 cups vegetable broth
Instructions
- 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.
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
haha too many honeycrisps is definitely a legit problem! I over-buy every year! This sounds just perfect!
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Think you mean sauté the onions not the olive oil until translucent. Sounds like a yummy recipe. Will definitely try this one. Thanks.
Sweet potatoes and apples I have never tried together before. All the ingredients are freely available so I don’t mind giving it a try as its a vegetable soup with apples added. Very palatable I am sure.
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