Apple & Sweet Potato Soup is a cozy, comforting bowl that’s both sweet and smooth. The natural sweetness from the apples and sweet potatoes blends perfectly, making it a gentle and inviting soup that’s great any time of year. It’s lightly spiced with just a hint of warmth, which keeps it simple but flavorful.
I love making this soup when I want something that feels like a warm hug on a chilly day. The creamy texture is easy to enjoy, and I often add a sprinkle of cinnamon or a swirl of yogurt on top to bring out even more of the cozy flavors. It’s one of those recipes that’s quick to make but feels special.
Serving this soup with a slice of crusty bread or a handful of toasted nuts makes it even more satisfying. Whenever I bring it to friends or family, it’s always a hit because it’s both gentle and filling. This soup reminds me of quiet afternoons at home, perfect for slowing down and enjoying simple, wholesome food.
Key Ingredients & Substitutions
Sweet Potatoes: These add natural sweetness and creaminess. If you don’t have sweet potatoes, try using butternut squash or pumpkin for a similar texture and flavor.
Apples: Fuji or Gala apples work well for their mild sweetness and texture. Granny Smith apples are a good alternative if you prefer a tart contrast in your soup.
Broth: Vegetable broth keeps the soup vegetarian, but chicken broth adds depth if you’re not strictly vegetarian. If needed, water can be used but the flavor will be lighter.
Spices: Cinnamon and nutmeg bring warmth without overpowering. Feel free to experiment with a pinch of ginger or curry powder for a twist.
Cream or Coconut Milk: Adds richness but is optional. Coconut milk is a great dairy-free swap, bringing a subtle tropical aroma that pairs beautifully with the spices.
How Can I Get a Smooth, Creamy Texture for This Soup?
The key to a silky texture is blending the soup well after cooking. Here’s what I do:
- Use an immersion blender right in the pot for quick and easy pureeing.
- If using a regular blender, blend in small batches to avoid spills and get an even puree.
- Add liquid (broth or water) gradually while blending to reach your preferred thickness.
- For extra smoothness, strain the soup through a fine sieve, but this step is optional.
- Warm the soup gently after blending, adding cream or coconut milk last so it blends in without curdling.
Taking these steps makes all the difference to get a luscious, velvety soup that feels comforting and smooth on the palate.
Equipment You’ll Need
- Large pot – I find it easiest for cooking all the ingredients in one place.
- Immersion blender or regular blender – helps you blend the soup until smooth and creamy.
- Cutting board and knife – for chopping the sweet potatoes, apples, and onions.
- Measuring cups and spoons – to ensure the broth, spices, and liquids are just right.
- Soup spoon or ladle – makes serving easy and clean.
Flavor Variations & Add-Ins
- Stir in a splash of maple syrup or honey when blending for extra sweetness.
- Add a pinch of ginger or turmeric for additional warmth and color.
- Top with toasted nuts or seeds for crunch and extra flavor.
- Mix in cooked chestnuts or roasted carrots for added texture and variety.
Apple & Sweet Potato Soup
Ingredients You’ll Need:
Main Ingredients:
- 2 large sweet potatoes, peeled and diced
- 2 medium apples (such as Fuji or Gala), cored and diced, plus extra for garnish
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 cups vegetable broth (or chicken broth)
- 1 cup water (optional, to adjust consistency)
- 2 tablespoons olive oil or butter
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and black pepper, to taste
- 1/4 cup cream or coconut milk (optional for creaminess)
- Fresh thyme or rosemary sprigs, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and roughly 30 minutes to cook, for a total of about 40 minutes. The steps are easy to follow, and the soup comes together quickly once your ingredients are ready.
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 cook until it turns translucent, about 5 minutes. Then add the minced garlic and sauté for another minute until fragrant.
2. Add Sweet Potatoes and Apples:
Stir in the diced sweet potatoes and apples, coating them well with the oil. Let them cook together for about 5 minutes to lightly soften.
3. Season and Simmer:
Sprinkle the ground cinnamon and nutmeg over the mixture and stir. Pour in the vegetable broth and bring the soup to a boil. Then reduce the heat and let it simmer gently until the sweet potatoes and apples are tender — about 20 to 25 minutes.
4. Blend the Soup:
Use an immersion blender directly in the pot or carefully transfer the soup in batches to a blender. Puree until smooth and creamy. If the soup feels too thick, gradually add water to thin it to your liking.
5. Final Touches and Serve:
Return the soup to low heat. Stir in the cream or coconut milk if you like for extra richness. Season with salt and pepper to taste. For garnish, dice an extra apple and lightly sauté the pieces in butter or oil, or leave them raw for a fresh crunch. Serve your warm soup topped with the apple cubes and fresh thyme or rosemary sprigs. A swirl of cream or yogurt makes a nice finishing touch, too.
Can I Use Frozen Sweet Potatoes or Apples?
Yes, you can use frozen sweet potatoes or apples, but be sure to thaw them completely before cooking. This helps ensure even cooking and prevents extra water from thinning the soup too much.
Can I Make This Soup Ahead of Time?
Absolutely! This soup stores well in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep the texture smooth.
How Can I Make This Soup Vegan?
Use vegetable broth instead of chicken broth and swap the cream for coconut milk or another plant-based milk. Also, cook with olive oil or a plant-based butter alternative.
What’s a Good Way to Store Leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3 days, or freeze it for up to 3 months. When reheating frozen soup, thaw it in the fridge overnight and warm it gently on the stove.
