Pin it
This creamy fall sweet potato and apple soup packs a burst of flavor and comes together in just one pot. Toss in apples, sweet potatoes, and cozy spices like nutmeg and cinnamon. The soup comes out sweet and savory all by itself—no cream needed! It’s awesome for chilly nights or when you want something festive and warm. Give it a shot this season!
Soup’s Just the Start
What I dig about this dish is how it wraps up fall’s warm, happy vibes in every bite. Those apples with sweet potatoes make for a seriously tasty, subtle sweetness. The spices add comfort to every scoop. Honestly, I’m surprised how velvety it turns out considering there’s no heavy cream. It’s lighter, but you wouldn’t even know it. Feels like a treat!
Stuff to Grab
- Lemon Juice: Squeeze in a bit for fresh tang and balance.
- Butter: Great for bringing out veggie flavors when you sauté. Want dairy-free? Try olive oil.
- Vegetable Broth: Pick the low-sodium stuff so you can season how you like.
- Cinnamon and Nutmeg: These will give you those comforting, cozy notes.
- Sweet Potatoes: Go with yams or orange ones—they’re soft, sweet, and creamy.
- Apples: Tart ones like McIntosh, Honeycrisp, or Pink Lady keep things from getting too sweet.
- Onions: Yellow or sweet onions lay down a solid savory taste.
- Maple Syrup: Optional—add for more sweetness depending on your fruit and potato choice.
Let’s Cook Together
- Dish It Up
- Grab bowls and pour in the soup. Top with chili powder, cayenne, or a drizzle of maple syrup if you’re feeling fancy.
- Time to Blend
- When it’s done cooking, shut off the heat. Grab your hand blender and whiz the soup until it’s all smooth. Taste it and add lemon juice, syrup, or salt, depending on what you think it needs.
- Let It Simmer
- Add broth and scrape up any brown bits if they’re there, then toss in your nutmeg, cinnamon, and some salt. Cover it partway. Simmer for about 7 to 10 minutes—just until the sweet potatoes can be smashed with a fork.
- Drop in the Veggies and Apples
- Put the apples and sweet potatoes in next and cook for around 3 minutes so they start to smell amazing.
- Sweat the Onions
- Melt butter in your soup pot over medium. Dump in onions and let them get soft for a few minutes as you stir now and then.
Nail It Every Time
I’ve whipped this up a bunch and picked up a few tricks along the way. Pick sweeter or more tart apples and potatoes—whatever you’re into. Stretch out seasoning by using low-sodium broth. If you don’t have a stick blender, just do small pours into a regular blender, but watch out for the hot soup. Finish strong: taste and splash in lemon juice or maple syrup until everything pops.
Switch Things Up
Every so often, I swap sweet potato out for butternut squash or throw in grated fresh ginger if I want extra zing. A little coconut milk makes it even thicker. And honestly, melting some sharp cheddar on top at the end can be a game changer. There are a ton of ways to remix this, so have fun playing around.
From My Stove to Yours
If you store leftovers in a lidded container, the soup will keep in the fridge for about three days. Pop it in the freezer and it’ll stay good for around three months. When you’re ready for more, just heat it gently on the stove or microwave, stirring now and then so it comes back smooth and creamy.
Pin it
Frequently Asked Questions
- → Which apples work the best?
- Avoid overly tart apples like Granny Smith. Choose sweeter ones like Honeycrisp, Braeburn, Pink Lady, Jonathan, Empire, or Cortland. If needed, adjust sweetness with maple syrup after tasting.
- → Tips for using immersion blenders?
- Make sure the soup's off the heat, fully immerse the blender before starting, and keep it moving. Never leave it still in one spot. Cool the soup if you're worried about splashes.
- → Is changing this recipe to vegan easy?
- Absolutely, just swap the butter for olive oil. Everything else used is already plant-based.
- → How long can leftovers last?
- Keep extras in a container in the fridge for up to 3 days or freeze for 3 months. Reheat gently, adding broth if it's thicker than you'd like.
- → Do I have to add syrup?
- Taste it first. If it's sweet enough, skip the syrup. Brown sugar or honey can replace maple syrup if that's on hand.