Apple & Sweet Potato Soup is a gentle and cozy bowl of goodness that’s just right for chilly days. The natural sweetness of tender sweet potatoes blends beautifully with the crisp, fruity flavor of apples, creating a smooth and comforting soup that’s both simple and satisfying. A hint of warm spices often adds a little extra hug-in-a-bowl feeling that makes this dish stand out.
I love making this soup when I want something soothing but still a bit different from the usual. It’s easy to throw together, and I often add a touch of cinnamon or nutmeg to bring out the cozy autumn vibes. Sometimes, I like to garnish it with a swirl of cream or a sprinkle of toasted seeds for a little texture—that way, every spoonful has a nice balance of smoothness and crunch.
This soup feels like a warm blanket on busy evenings and is perfect served with a slice of crusty bread or some grilled cheese on the side. I find that it tastes even better the next day because the flavors have more time to blend. Whenever I make it, everyone always asks for seconds—it’s like a little bowl of happiness that’s both wholesome and tasty.
Key Ingredients & Substitutions
Sweet Potatoes: These are the heart of the soup, giving it natural sweetness and creamy texture. If you don’t have sweet potatoes, try butternut squash or pumpkin for a similar effect.
Apples: I like using tart apples like Granny Smith for a nice balance with the sweet potato. You can substitute with Fuji or Gala if you prefer a sweeter soup, just be mindful of the overall sweetness.
Onion & Garlic: These add a savory base to balance the sweetness. You can use shallots instead of onions if you want a milder flavor.
Spices: Cinnamon and nutmeg add warmth and depth. Ground ginger or a pinch of allspice can also work well if you want to switch things up.
Cream or Coconut Milk: For creaminess, I like using heavy cream, but coconut milk is a great dairy-free option that adds a subtle coconut flavor.
How Do You Get a Silky Smooth and Well-Balanced Soup?
The key to creamy texture is fully cooking the sweet potatoes and apples until very tender. This makes them easy to blend into a smooth puree.
- Cook the vegetables covered to trap steam, which speeds up softening.
- Use an immersion blender right in the pot for easy blending and less cleanup.
- If using a blender, don’t overfill to avoid spills. Blend in batches and be careful with hot liquid.
- Temper the soup with cream or coconut milk last, stirring gently and heating without boiling to keep it smooth.
- Taste and adjust seasoning at the end, adding salt or pepper little by little to balance flavors.
Equipment You’ll Need
- Large Soup Pot – I like using a big pot to cook the veggies evenly and make blending easier.
- Immersion Blender – This makes blending the soup smooth directly in the pot for quick and easy puree.
- Cutting Board & Sharp Knife – Essential for chopping sweet potatoes, apples, and onion safely and efficiently.
- Measuring Cups & Spoons – To measure broth, spices, and cream accurately for the best flavor.
- Soup Ladle – Helps serve the soup neatly into bowls without spills.
Flavor Variations & Add-Ins
- Swap sweet potatoes for butternut squash or pumpkin for a different, yet similar, flavor profile.
- Add a pinch of ginger or a splash of orange juice for a citrusy twist that brightens the soup.
- Stir in cooked bacon bits or crumbled feta for a salty, savory boost.
- Top with toasted nuts or seeds for added crunch and texture.
Apple & Sweet Potato Soup
Ingredients You’ll Need:
Main Ingredients:
- 2 large sweet potatoes, peeled and cubed
- 2 medium apples, peeled, cored, and chopped (preferably Granny Smith)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth)
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 tbsp olive oil
- Salt and pepper to taste
- 1/2 cup heavy cream or coconut milk (optional, for creaminess)
For Garnish:
- Fresh thyme sprigs
- Diced apple pieces
- A pinch of smoked paprika or chili flakes (optional)
How Much Time Will You Need?
This soup takes about 10 minutes to prepare and chop the ingredients, then 25 minutes to cook and soften everything, plus a few minutes to blend and add finishing touches. In total, plan for around 35-40 minutes from start to finish.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and cook for about 5 minutes until they’re soft and smell wonderful.
2. Add Sweet Potatoes and Apples:
Put the peeled and cubed sweet potatoes and chopped apples into the pot. Stir everything together to mix well.
3. Season the Soup:
Sprinkle in the ground cinnamon and nutmeg, and add salt and pepper to your liking. Stir so the spices coat the veggies and apples nicely.
4. Cook the Soup:
Pour in the broth until it just covers the ingredients. Bring it to a boil, then lower the heat and cover the pot. Let everything simmer gently for about 20-25 minutes, or until the sweet potatoes and apples are tender and easy to mash.
5. Blend the Soup:
Use an immersion blender to puree the soup right in the pot until it’s smooth and creamy. If you don’t have one, carefully blend the soup in batches using a regular blender.
6. Finish and Season:
Stir in the cream or coconut milk if you like your soup extra creamy. Taste and add more salt or pepper if you want. Warm the soup gently for a couple of minutes—but don’t let it boil.
7. Serve and Garnish:
Ladle the warm soup into bowls. Top each with a dollop of cream (if you like), diced fresh apple pieces, fresh thyme sprigs, and a little sprinkle of smoked paprika or chili flakes if you want a touch of heat.
Enjoy your cozy Apple & Sweet Potato Soup with some crunchy bread or your favorite side dish. Perfect for a comforting meal any day!
Can I Use Frozen Sweet Potatoes or Apples?
Yes, you can! Just make sure to thaw them completely and drain any excess water before cooking to avoid a watery soup. Adjust cooking time slightly if needed to ensure they’re tender.
How Can I Make This Soup Vegan?
Simply use vegetable broth and swap the heavy cream for coconut milk or another plant-based milk. This keeps the soup creamy and delicious without dairy.
What’s the Best Way to Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep it smooth.
Can I Add Other Vegetables to the Soup?
Absolutely! Carrots or butternut squash work great and add extra sweetness. Just chop them similarly and cook along with the sweet potatoes and apples.