Apple & Sweet Potato Soup is a cozy, sweet, and comforting bowl that blends tender sweet potatoes and crisp apples into a smooth, creamy delight. This soup has a gentle natural sweetness, with a hint of warm spices like cinnamon and nutmeg, making it perfect for fall or any chilly day. The texture is velvety and thick, with just enough fruitiness to keep each spoonful interesting without overwhelming your taste buds.
I love making this soup because it feels like a gentle hug in a bowl. The sweetness from the apples and sweet potatoes balances wonderfully with a touch of savory seasoning, and I often add a little splash of cream or coconut milk to make it even richer. One tip I’ve found helpful is to roast the sweet potatoes before blending; it really brings out their flavor and adds a nice depth to the soup.
When I serve Apple & Sweet Potato Soup, I usually pair it with some crusty bread or a light salad to keep things fresh. It’s always a crowd-pleaser at gatherings because it’s different from your usual soups but still super approachable and tasty. Plus, it’s a great way to sneak in some veggies without anyone noticing!
Key Ingredients & Substitutions
Sweet Potatoes: They give the soup a creamy texture and natural sweetness. If you can’t find sweet potatoes, you can use butternut squash or pumpkin as a good substitute.
Apples: I recommend sweet-tart apples like Fuji or Honeycrisp for balance. If you only have sweeter apples, add a splash of lemon juice to keep the soup from tasting too sweet.
Broth: Vegetable broth makes this soup vegetarian, while chicken broth adds extra flavor. You can also use water but add more seasoning to keep it tasty.
Cream or Coconut Milk: This is optional but adds smoothness. Use coconut milk for a dairy-free version; it pairs nicely with the warm spices.
How Do I Get the Soup Smooth and Creamy Without It Feeling Watery?
Getting the perfect smooth, creamy texture involves pureeing the soup well and controlling the liquid amount. Here’s how:
- Cook the sweet potatoes and apples until very tender so they mash easily.
- Use an immersion blender directly in the pot to puree until silky. If blending in batches, be careful with hot soup—blend in small portions and hold the lid with a kitchen towel.
- If your soup feels too thin after blending, simmer it uncovered to reduce and thicken.
- Adding cream or coconut milk at the end helps create a rich mouthfeel—heat it gently without boiling after adding it.
Equipment You’ll Need
- Large pot – I use a big one so everything heats evenly and makes blending easier.
- Immersion blender – makes pureeing the soup smooth and quick without transferring to another container.
- Cutting board and sharp knife – handy for chopping sweet potatoes, apples, onion, and garlic.
- Measuring spoons and cups – helps add the right amount of spices and liquids.
- Spoon or ladle – for stirring, tasting, and serving.
Flavor Variations & Add-Ins
- Stir in a pinch of ginger or curry powder for a spicy twist that adds warmth to the soup.
- Add cooked shredded chicken or turkey to make it more filling and protein-rich.
- Top with toasted nuts like walnuts or pecans for a crunchy contrast and extra flavor.
- Use apple cider instead of broth for a tangy, richer taste.
Apple & Sweet Potato Soup
Ingredients You’ll Need:
For the Soup:
- 2 large sweet potatoes, peeled and diced
- 2 medium apples (Fuji or Honeycrisp recommended), peeled, cored, and chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 tbsp olive oil or butter
- Salt and pepper to taste
- ½ cup cream or coconut milk (optional, for creaminess)
For Garnishing:
- Fresh parsley, chopped
- Sour cream or plain yogurt
How Much Time Will You Need?
This recipe takes about 10 minutes prep time and roughly 25 minutes simmering. So, in total, you’ll have this soup ready in about 35 minutes—perfect for a quick, cozy meal!
Step-by-Step Instructions:
1. Prepare the Base:
In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion and minced garlic. Cook, stirring occasionally, until they’re soft and translucent, about 5 minutes. This creates a flavorful base for the soup.
2. Add Sweet Potatoes and Apples:
Stir in the diced sweet potatoes and chopped apples. Sprinkle the cinnamon and nutmeg evenly over the mix, stirring well so everything gets coated with the warm spices.
3. Simmer the Soup:
Pour in the broth and bring to a boil. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer until the sweet potatoes and apples are tender. That usually takes about 20-25 minutes.
4. Blend and Finish:
Remove the pot from heat. Use an immersion blender to puree the soup until it’s smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup into a blender in batches and blend until smooth. Return the pureed soup to low heat, stir in the cream or coconut milk if you’re using it, then season with salt and pepper. Heat gently for a few minutes but don’t let it boil.
5. Serve and Enjoy:
Ladle the soup into bowls. Top each serving with a dollop of sour cream or plain yogurt and sprinkle fresh parsley on top for a lovely touch. Serve warm and enjoy your comforting Apple & Sweet Potato Soup!
Can I Substitute Other Vegetables for Sweet Potatoes?
Yes, butternut squash or pumpkin work great as alternatives. They offer a similar sweetness and creamy texture when cooked and blended.
What Type of Apples Should I Use?
Sweet-tart apples like Fuji, Honeycrisp, or Gala are best to balance the soup’s sweetness. If you only have sweeter apples, add a little lemon juice to keep the flavors bright.
How Do I Reheat Leftover Soup?
Reheat gently on the stove over low heat, stirring occasionally. Avoid boiling to keep the creamy texture from breaking.
Can I Make This Soup Vegan?
Definitely! Use vegetable broth and substitute cream with coconut milk or another dairy-free alternative. Top with a dollop of coconut yogurt instead of sour cream for a vegan-friendly finish.
