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This Apple Sweet Potato Soup blends earthy tubers with fruit for a smooth, tasty autumn bowl that comes together in just one pot. The mix of sweet potatoes, apples and warm spices like nutmeg and cinnamon gives you both sweet and savory notes without needing any cream. It's great for cold nights or festive dinners - you'll want this seasonal treat on repeat!
Beyond Ordinary Soup
There's something magical about getting all those fall tastes in a single spoonful. Sweet potatoes paired with apples create this amazing natural sweetness, and those cozy spices make every bite feel comforting. What gets me every time is how it turns out so velvety smooth without any heavy cream at all - it's lighter but still feels totally rich and satisfying.
Grab These Ingredients
- Sweet Potatoes: Work with any kind, even yams or orange sweet potatoes, to create that naturally sweet, velvety foundation.
- Apples: Go for slightly tangy ones like Pink Lady, McIntosh, or Honeycrisp to create flavor balance.
- Butter: Adds richness when cooking the veggies. Swap in olive oil if you want it vegan.
- Onions: Yellow or sweet varieties build the savory base notes.
- Vegetable Broth: Choose the low-sodium kind so you can adjust salt to your taste.
- Cinnamon and Nutmeg: These cozy spices highlight the natural sweetness in your ingredients.
- Lemon Juice: Brings brightness that balances everything out.
- Maple Syrup: Add a touch if needed, depending on how sweet your produce is.
Cook Along With Me
- Get The Base Going
- In a large pot over medium heat, melt your butter. Toss in the onions and let them cook until soft, about 3-4 minutes, giving them a stir now and then.
- Mix In Main Ingredients
- Add your sweet potatoes and apples. Cook them together for 3 minutes to bring out their flavors.
- Let Everything Meld
- Pour in your broth, scrape up any bits from the bottom, and add the cinnamon, nutmeg, and salt. Cover partly and let it bubble for 7-10 minutes until you can easily pierce the sweet potatoes.
- Smooth It Out
- Take the pot off the heat and grab your immersion blender to whip everything until silky. Give it a taste and tweak with some lemon juice, maple syrup, or more seasonings.
- Dish It Up
- Pour into bowls and finish with a maple syrup drizzle or a tiny pinch of chili powder or cayenne if you want a kick.
Insider Tips
After making this soup countless times, I've learned a few things. Choose your produce based on sweetness preference - sweeter apples mean sweeter soup. The low-sodium broth trick really works wonders for getting the seasoning just right. No stick blender? No problem! Just work with small amounts in your regular blender and be super careful with the hot soup. Don't skip that final taste test - a little lemon juice or maple syrup can transform it completely.
Tasty Twists
I'll often swap in butternut squash for the sweet potatoes or throw in some fresh ginger for extra warmth. A bit of coconut milk makes it incredibly lush, and sometimes I'll stir in sharp cheddar at the end for a surprising flavor combo. You can play around with so many variations, and each one brings something special to your table.
Storage Smarts
Got leftovers? They'll stay good in the fridge for three days if you put them in a sealed container. Want to save it longer? This soup freezes beautifully for up to three months. When you're ready to eat it again, just warm it slowly on the stove or in your microwave, giving it a stir now and then to get that smooth texture back.
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Frequently Asked Questions
- → What apples are best to use?
- Avoid super tart Granny Smiths. Try Honeycrisp, Pink Lady, Braeburn, McIntosh, Jonathan, Empire, or Cortland. Adjust sweetness with maple syrup if needed.
- → How can I safely use an immersion blender?
- Before blending, turn off the heat. Submerge the blender first, then power it up. Keep moving it around to avoid splashes. Cool the soup a bit if you're worried.
- → Is this recipe vegan-friendly?
- Yes, just swap out butter for olive oil. Everything else is already plant-based.
- → How long do leftovers last?
- Refrigerate in a sealed container for up to 3 days or freeze for 3 months. Warm it up gently, adding extra broth if necessary.
- → Should I include maple syrup?
- Taste the soup after blending. If it’s not sweet enough, add maple syrup. Brown sugar or honey works too!