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Apple Sweet Potato Soup blends fall flavors into a smooth, tasty dish you can make in just one pot. Mix sweet potatoes with apples plus warm spices like nutmeg and cinnamon for a naturally sweet yet savory bowl that doesn't need any cream. It's great for chilly nights or special gatherings—definitely worth trying this season!
Beyond Ordinary Soup
This soup wraps up all those warm autumn tastes in a single bowl. Sweet potatoes paired with apples give it such a nice natural sweetness, and those warming spices make you feel cozy with every bite. What I find most surprising is how it gets so creamy without adding any heavy cream, so it stays light but still feels totally luxurious.
What You'll Need
- Sweet Potatoes: Pick any kind, even yams or orange sweet potatoes, to create that smooth, sweet base.
- Apples: Go for slightly tart ones like Pink Lady, McIntosh, or Honeycrisp to even out the sweetness.
- Butter: This adds richness when cooking your veggies. Switch to olive oil if you want it vegan.
- Onions: Yellow or sweet onions build that tasty foundation.
- Vegetable Broth: Choose low-sodium so you can adjust the salt yourself.
- Cinnamon and Nutmeg: These cozy spices boost the natural sweetness.
- Lemon Juice: Adds a bit of tang to balance everything out.
- Maple Syrup: You might need it depending on how sweet your apples and potatoes are.
Let's Make It Together
- Sauté the Aromatics
- Melt your butter in a big pot over medium heat. Toss in onions and cook them for 3-4 minutes until they're soft, giving them a stir now and then.
- Add Sweet Potatoes and Apples
- Mix in your sweet potatoes and apples. Let them cook about 3 minutes to get their flavors going.
- Simmer the Soup
- Add your broth, scrape any stuck bits off the bottom, and mix in cinnamon, nutmeg, and salt. Cover it halfway and let it bubble for 7-10 minutes until you can easily poke the sweet potatoes.
- Blend the Soup
- Turn off the heat and blend everything smooth with a stick blender. Give it a taste and add lemon juice, maple syrup, or more seasonings if needed.
- Serve
- Pour soup into bowls and if you want, top with a little maple syrup or a tiny sprinkle of chili powder or cayenne.
Making It Perfect
After making this soup countless times, I've learned some handy tips. Choose your potatoes and apples based on how sweet you want the final soup. Going with low-sodium broth means you won't end up with something too salty. Don't worry if you don't have a stick blender—just work carefully in small batches with a regular blender (hot soup can splash!). The final taste test matters a lot, so play with lemon juice or maple syrup until it hits the spot.
Make It Your Own
I like to mix things up sometimes by using butternut squash instead of sweet potatoes or throwing in some fresh ginger for extra warmth. A bit of coconut milk can make it super creamy, and for something different, try melting in sharp cheddar at the end. You can try so many different tweaks and each one brings something special to your soup.
From My Kitchen to Yours
Your leftover soup will stay good in the fridge for three days if you store it in a sealed container. Want to save it longer? It freezes great for up to three months. When you're ready to eat it again, just heat 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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Common Questions
- → Which type of apple tastes best?
- Avoid super sour apples like Granny Smith. Good options include Honeycrisp, Jonathan, Braeburn, or Pink Lady. Sweetness can always be adjusted with a bit of syrup.
- → What's a safe way to use an immersion blender?
- Let the pot cool slightly, submerge the blender before turning it on, and move it around as you blend. Keep your hands steady to avoid messy splashes.
- → How do I make it vegan?
- Swap butter for olive oil. All the other ingredients are already plant-friendly.
- → How long can leftovers last?
- Refrigerate in a sealed container for up to 3 days, or freeze for as long as 3 months. Add a little broth when reheating if it's too thick.
- → Should I include maple syrup?
- Taste and see! Depending on the natural sweetness of your apples or potatoes, you may or may not need a little maple syrup. Brown sugar or honey also works if needed.