Apple & Sweet Potato Soup is a cozy bowl of comfort that feels like a warm hug on a chilly day. The natural sweetness from the apples and sweet potatoes blends beautifully, creating a smooth and velvety texture that’s both light and filling. Just a touch of warmth from cinnamon or your favorite spices makes this soup stand out without being too heavy.
I love making this soup when I want something quick but still special. It’s so easy to throw together, and the flavors come out just right every time. One tip I’ve learned is to use a mix of tart and sweet apples to get that perfect balance, so the soup isn’t too sugary but still has a lovely depth.
My favorite way to enjoy this soup is with a slice of crusty bread or a sprinkle of crunchy nuts on top for a little extra texture. It’s the kind of dish that everyone in the family can enjoy, whether as a simple lunch or a gentle starter for dinner. This soup always brings back memories of calm, cozy afternoons and makes me feel just a bit happier inside.
Key Ingredients & Substitutions
Sweet potatoes: These give the soup its creamy texture and natural sweetness. I like using orange-fleshed sweet potatoes for their vibrant color, but you can use white or purple ones too.
Apples: Using a mix of sweet and tart apples, like Fuji and Granny Smith, balances the flavor. If you only have one type, just taste as you go to adjust seasoning.
Onion and garlic: These build the savory base. Yellow onions work best here. For garlic, fresh cloves are ideal, but garlic powder can be used in a pinch.
Broth: Vegetable broth keeps it vegetarian, chicken broth adds richness. If you prefer a lighter soup, water will work, just boost your herbs and seasoning.
Spices: Cinnamon and nutmeg add warmth without overpowering. Feel free to swap nutmeg for a pinch of ginger or allspice for a slightly different flavor.
Coconut milk or cream (optional): This gives a silky finish and makes the soup richer. You can leave it out or use regular cream or oat milk for a dairy-free alternative.
How Can I Make the Soup Smooth and Creamy Without a Blender?
A smooth soup really depends on good pureeing. If you don’t have an immersion blender, here’s what you can do:
- Use a regular blender in small batches. Be careful with hot liquids—leave the lid slightly open and cover with a kitchen towel to avoid steam build-up.
- If you prefer a chunkier soup, mash the sweet potatoes and apples lightly with a potato masher after cooking.
- For extra smoothness, pass the pureed soup through a fine mesh sieve before serving.
Patience helps! Let the soup cool slightly before blending, and blend in batches if needed to avoid spills. This way, you’ll get a silky texture that feels cozy and satisfying.
Equipment You’ll Need
- Large pot – I like a deep pot that heats evenly and lets me cook everything comfortably.
- Immersion blender or regular blender – an immersion blender makes pureeing super easy; a regular blender works too if careful with hot liquids.
- Chef’s knife and cutting board – these make chopping apples, sweet potatoes, and onions quick and safe.
- Measuring spoons and cups – for accurate spices and broth, especially if you like to tweak flavors.
- Soup ladle – helpful for serving and transferring the soup smoothly into bowls.
Flavor Variations & Add-Ins
- Swap the apples for pears for a softer sweetness that pairs nicely with the spices.
- Add cooked bacon or pancetta for a smoky, savory touch—great when you want a richer flavor.
- Mix in roasted carrots or butternut squash for extra veggie goodness and vibrant colors.
- Sprinkle with toasted nuts or seeds, like pumpkin or walnuts, for crunch and texture on top.
Apple & Sweet Potato Soup
Ingredients You’ll Need:
Main Ingredients:
- 2 large sweet potatoes, peeled and diced
- 2 medium apples (a mix of sweet and tart, e.g., Fuji and Granny Smith), peeled, cored, and chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth or chicken broth
- 2 tablespoons olive oil or butter
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg (optional)
- Salt and pepper, to taste
- Fresh sage or thyme leaves for garnish
- Optional: ½ cup coconut milk or cream for added creaminess
Time Needed
This recipe takes about 10 minutes to prepare and 25 minutes to cook, so you’ll have a delicious bowl of soup ready in roughly 35 minutes. It’s perfect for an easy weeknight meal or when you want something warm and comforting fast.
How to Make Apple & Sweet Potato Soup: Step-by-Step
1. Sauté the Onions and Garlic
Heat the olive oil or butter in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes until it becomes soft and translucent. Then add the minced garlic and cook for another minute until you smell that lovely aroma.
2. Add Sweet Potatoes and Apples
Stir in the diced sweet potatoes and chopped apples, mixing them well with the onions and garlic in the pot.
3. Add Broth and Spices, Then Simmer
Pour enough vegetable or chicken broth into the pot to just cover the ingredients. Sprinkle in the ground cinnamon and nutmeg. Bring everything to a boil, then lower the heat, cover the pot, and let it simmer for 20 to 25 minutes, until the sweet potatoes and apples are tender.
4. Blend the Soup Until Smooth
Remove the pot from heat. Use an immersion blender to puree the soup until it’s creamy and smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and puree.
5. Finish and Serve
For extra creaminess, stir in the coconut milk or cream if you’re using it. Taste your soup, and season with salt and pepper as needed. Serve hot, garnished with fresh sage or thyme leaves and a sprinkle of black pepper. Enjoy your cozy, delicious soup!
Can I Use Frozen Sweet Potatoes or Apples?
Yes, but make sure to thaw them completely before cooking. Frozen produce tends to release extra water, so you might want to reduce the broth slightly to keep the soup from getting too watery.
Can I Make This Soup Ahead of Time?
Absolutely! The flavors often taste even better the next day. Store the soup in an airtight container in the fridge for up to 3 days, and reheat gently on the stove or in the microwave before serving.
What Can I Substitute for Coconut Milk or Cream?
You can use regular cream, half-and-half, or a plant-based milk like oat or cashew milk for creaminess. Add it after pureeing and warm through without boiling to prevent curdling.
How Do I Store Leftover Soup?
Keep leftovers in airtight containers in the refrigerator for up to 3 days, or freeze for up to 3 months. Thaw frozen soup overnight in the fridge before reheating gently on the stove.
