Description
A velvety, comforting soup made from oven-roasted sweet potatoes and crisp apples, perfect for autumn.
Ingredients
3 large sweet potatoes, peeled and cubed
2 large Honeycrisp apples, cored and sliced
1 large yellow onion, diced
3 cloves garlic, minced
4 cups vegetable broth
2 tablespoons olive oil
1 teaspoon dried sage
1/2 teaspoon ground nutmeg
Salt and pepper to taste
1/2 cup heavy cream or coconut milk (optional for extra creaminess)
Instructions
Step 1: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Step 2: Toss the cubed sweet potatoes and sliced apples with olive oil, salt, and pepper on the baking sheet and roast for 30 minutes until tender and caramelized.
Step 3: In a large pot or Dutch oven, sauté the onion and garlic over medium heat until softened and fragrant.
Step 4: Add the roasted sweet potatoes, apples, sage, and nutmeg to the pot, then pour in the vegetable broth.
Step 5: Bring the mixture to a boil, then reduce heat and simmer for 15 minutes to allow the flavors of the roasted sweet potato and apple soup to combine.
Step 6: Use an immersion blender to puree the soup until smooth, stirring in the cream or coconut milk if using before serving hot.
Notes
For a deeper flavor, leave the skins on the apples before roasting, as they contain significant pectin which thickens the soup naturally.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soups & Stews
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 245
- Sugar: 18g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 4g
- Cholesterol: 0mg
