Indulge in the comforting warmth of Sweet Potato & Apple Soup, a cozy and nourishing blend of sweet potatoes, crisp apples, and aromatic spices. This velvety soup combines the natural sweetness of apples with the earthiness of sweet potatoes for a bowl that’s as satisfying as it is flavorful. Perfect for chilly days or anytime you need a wholesome, easy-to-make meal, this soup will surely become a fall favorite.
With every spoonful, you’ll enjoy a balance of flavors: the rich, creamy texture of sweet potatoes, the slight tartness from apples, and subtle hints of cinnamon and nutmeg. The combination of savory and sweet creates a comforting, earthy taste profile that’s incredibly satisfying without being overly heavy.
This Sweet Potato & Apple Soup is loaded with nutrients. Sweet potatoes provide fiber, vitamin A, and antioxidants, while apples add natural sweetness, fiber, and vitamin C. Together, they make a nutrient-dense soup that’s great for immune health and packed with vitamins and minerals.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 large sweet potato, peeled and cubed
- 2 apples, peeled, cored, and cubed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 4 cups vegetable broth
- Salt and pepper, to taste
- Optional toppings: Greek yogurt, roasted pumpkin seeds, fresh thyme
Instructions:
- In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent.
- Add the cubed sweet potato and apples, stirring to coat with the onion and garlic mixture.
- Sprinkle in the cinnamon and nutmeg, stirring until the sweet potatoes and apples are evenly coated in the spices.
- Pour in the vegetable broth, bringing the mixture to a boil. Reduce heat, cover, and simmer for about 20-25 minutes, or until the sweet potatoes and apples are tender.
- Using an immersion blender (or a countertop blender in batches), blend the soup until smooth and creamy.
- Season with salt and pepper to taste, and serve hot, topped with Greek yogurt, roasted pumpkin seeds, or fresh thyme if desired.
Prep Time, Number of Portions, Calories: This Sweet Potato & Apple Soup takes around 10 minutes of prep time and 25 minutes of cooking, making it a quick and easy meal. The recipe serves 4, with each serving containing about 150-200 calories, depending on toppings.
Serving Options: Enjoy this Sweet Potato & Apple Soup with a slice of crusty bread or a fresh green salad for a complete meal. For extra creaminess, swirl in a spoonful of coconut milk or Greek yogurt before serving. This soup also pairs well with grilled cheese or roasted vegetables, making it perfect for a simple yet nourishing dinner on any night.
Potential Upgrades and Substitutes: Feel free to customize this soup with your favorite additions! A splash of coconut milk or a dollop of Greek yogurt adds extra creaminess, while a sprinkle of roasted pumpkin seeds or a swirl of olive oil can bring texture and richness. You could also add a bit of ginger or cayenne for a spicier kick or swap apples for pears for a unique twist.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 large sweet potato, peeled and cubed
- 2 apples, peeled, cored, and cubed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 4 cups vegetable broth
- Salt and pepper, to taste
- Optional toppings: Greek yogurt, roasted pumpkin seeds, fresh thyme
Instructions
- In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent.
- Add the cubed sweet potato and apples, stirring to coat with the onion and garlic mixture.
- Sprinkle in the cinnamon and nutmeg, stirring until the sweet potatoes and apples are evenly coated in the spices.
- Pour in the vegetable broth, bringing the mixture to a boil. Reduce heat, cover, and simmer for about 20-25 minutes, or until the sweet potatoes and apples are tender.
- Using an immersion blender (or a countertop blender in batches), blend the soup until smooth and creamy.
- Season with salt and pepper to taste, and serve hot, topped with Greek yogurt, roasted pumpkin seeds, or fresh thyme if desired.