Apple & Sweet Potato Soup is a warm, comforting bowl that blends the natural sweetness of both apples and sweet potatoes into a smooth, creamy soup. It’s slightly sweet with a hint of spice, making it perfect for chilly days when you want something cozy but still bright and fresh.
I really love making this soup when I want something simple yet special. The apples add a light tartness that keeps the sweet potatoes from feeling too heavy, and I usually toss in a pinch of cinnamon or nutmeg to bring everything together. It’s one of those recipes where you can almost feel the seasons changing with each spoonful.
My favorite way to serve it is with some crusty bread on the side and a little drizzle of olive oil on top. It’s great as a starter or an easy lunch. Plus, it’s a hit with everyone I share it with, even those who aren’t usually fans of sweet potatoes!
Key Ingredients & Substitutions
Sweet Potatoes: They give the soup its creamy texture and natural sweetness. If you can’t find sweet potatoes, try using butternut squash for a similar flavor and smoothness.
Apples: Tart apples like Granny Smith or Pink Lady add brightness and balance. If you want it sweeter, you can swap for Fuji or Gala apples.
Coconut Milk or Cream: Adds creaminess and a subtle richness. Heavy cream works well too if you’re not dairy-free. For a lighter soup, you can skip this or use almond milk.
Spices (Cinnamon & Nutmeg): These warm spices enhance the flavors and give autumn vibes. Feel free to add a pinch of ginger or allspice for a twist.
How Can I Make the Soup Smooth and Creamy Without a Blender?
Getting a silky texture is key for this soup’s comfort factor. If you don’t have a blender, here are some tips:
- Cook the sweet potatoes and apples until very soft so they mash easily.
- Use a potato masher or fork to break down the veggies as much as possible.
- For extra smoothness, pass the soup through a fine mesh sieve or food mill.
- Add coconut milk gradually and stir well to keep the soup creamy without lumps.
Taking your time to cook ingredients thoroughly makes blending or mashing much easier and results in a lovely creamy bowl every time.
Equipment You’ll Need
- Large pot – I like this because it gives enough space for the soup to simmer without spilling.
- Immersion blender or regular blender – makes it easy to puree the soup until smooth and creamy.
- Cutting board and sharp knife – for peeling and chopping the sweet potatoes, apples, onion, and garlic.
- Measuring cups and spoons – to get the right amount of broth, coconut milk, and spices.
- Spoon or spatula – for stirring and combining ingredients during cooking.
Flavor Variations & Add-Ins
- Top with toasted walnuts or pecans for crunch and extra flavor.
- Add a splash of apple cider vinegar or lemon juice just before serving to brighten the taste.
- Stir in cooked shredded chicken or turkey for added protein.
- Mix in sautéed kale or spinach towards the end for some greens and nutrients.
Apple & Sweet Potato Soup
Ingredients You’ll Need:
- 2 large sweet potatoes, peeled and diced
- 2 medium apples (Granny Smith or Pink Lady), cored and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup water (optional, to adjust consistency)
- ½ cup coconut milk or cream (plus extra for garnish)
- 2 tbsp olive oil or butter
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- Salt and black pepper to taste
- Fresh thyme leaves for garnish
- Chopped fresh apple pieces for garnish
- Fresh mint leaves for garnish (optional)
- A pinch of chili flakes or smoked paprika (optional, for warmth)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare plus 25 to 30 minutes for cooking. Blending, seasoning, and warming through the soup will add another 5 to 10 minutes, so plan for a total of around 40 to 45 minutes from start to finish.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat the olive oil or butter in a large pot over medium heat. Add the chopped onion and minced garlic. Cook them for about 5 minutes until they’re soft and smell wonderful.
2. Add Sweet Potatoes and Apples:
Stir the diced sweet potatoes and apples into the pot, mixing them well with the onions and garlic.
3. Simmer the Soup:
Pour in the vegetable broth and sprinkle in the cinnamon, nutmeg, salt, and pepper. Bring everything to a boil, then lower the heat and let it simmer gently for about 20-25 minutes until the sweet potatoes are tender.
4. Blend Until Smooth:
Use an immersion blender right in the pot to puree the soup until it’s silky smooth. No immersion blender? Transfer the soup carefully in batches into a regular blender, then pour it back into the pot.
5. Add Creaminess and Adjust:
Stir in the coconut milk or cream, warming the soup for another 5 minutes. If it feels too thick, add a little water until you get the texture you like. Taste and add more salt, pepper, or spices if you want.
6. Serve and Garnish:
Ladle the soup into bowls. Top each serving with a dollop of coconut cream or cream, some chopped apple pieces, fresh thyme leaves, and a sprinkle of chili flakes or smoked paprika if you like a bit of heat. Garnish with fresh mint leaves for a pretty touch if you have them.
Enjoy your cozy, delicious Apple & Sweet Potato Soup!
Can I Use Frozen Sweet Potatoes or Apples?
Yes! Just make sure to thaw them completely before cooking. Frozen sweet potatoes and apples might release extra water, so you may need to adjust the cooking time or reduce the added water to keep the soup’s consistency just right.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup and store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally, and add a splash of water or coconut milk if it’s thickened too much.
What Can I Use Instead of Coconut Milk?
You can swap coconut milk for heavy cream, half-and-half, or any plant-based milk like almond or oat milk. Just add it toward the end of cooking to keep the soup creamy and smooth.
How Can I Make the Soup Spicier?
Add more chili flakes or a pinch of cayenne pepper while cooking. You can also top each bowl with a dash of hot sauce or a small drizzle of chili oil right before serving for an extra kick.
