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Whip up this cozy one-pot sweet potato apple soup and dive into velvety goodness loaded with autumn vibes. Blending apples and sweet potatoes with comfy spices like nutmeg and cinnamon, every spoonful’s naturally sweet, smooth, and rich—no dairy in sight. Snuggle up with a bowl whether it’s a chilly night or a holiday dinner—it’s sure to get everyone asking for seconds!
It’s So Much More
There’s something about scooping up this soup that feels like wrapping yourself in a fuzzy blanket. Sweet potatoes and apples make every bite sweet without being over the top. Those warm spices just make it all taste like fall in a bowl. Can’t believe how silky it turns out with zero cream—makes it feel fancy but it’s still totally light.
What Goes In
- Lemon Juice: Pops in a little brightness and keeps the flavors zingy.
- Maple Syrup: Totally optional, but handy if things need sweetening, depending on the fruit.
- Cinnamon and Nutmeg: These add those toasty, sweet scents and flavors.
- Vegetable Broth: Using the low-sodium kind means you get to call the shots on saltiness.
- Onions: Both yellow and sweet onions work for building a savory base.
- Butter: Toss it in for sautéing and deep flavor, or stick to olive oil if you’re keeping it plant-based.
- Apples: Snag a tart picking like McIntosh, Pink Lady, or Honeycrisp to give things some tang.
- Sweet Potatoes: Any variety works—orange ones or yams make things extra creamy and sweet.
Jump Into Cooking
- Time for Toppings
- Pour into bowls and get creative—try a swirl of maple syrup, or throw on some chili or cayenne if you’re into a little heat.
- Blend It All
- Shut off the burner. Puree it using your immersion blender until it’s silky smooth. Give it a taste and tweak things—maybe a bit more syrup or lemon juice.
- Let It Simmer
- Toss in the spices, salt, and broth. Give the pot a little scrape if things are stuck on. Lid on but a bit open and let everything gently bubble for 7-10 minutes. The potatoes should be nice and soft.
- Let the Flavors Meet
- Add apples and sweet potatoes now. Stir and let them cook for 3 minutes so they mingle and get soft.
- Welcome the Aroma
- Butter goes into a big pot over medium heat. Pop in your onions and keep things moving for 3 to 4 minutes, til they’re soft and smell great.
How To Nail It
After making this a bunch, here’s what I know helps. Use more tart or sweet apples and sweet potatoes to set the taste just how you want. Low-sodium broth is your best friend for dialing in the seasoning. No immersion blender? No worries. Just blitz it in your blender a little bit at a time, holding the lid tight—hot soup can jump. Do a taste test once it’s blended to dial in the sweetness or brightness. Lemon and maple syrup can fix almost anything here.
Twist It Up
Love changing it up now and then—sometimes I’ll use butternut squash or sneak in some fresh ginger for a spicy kick. Coconut milk makes everything extra lush and creamy. Or for something wild, toss in a handful of sharp cheddar before serving. So many ways to make this bowl yours!
Sharing From My Stove
Keep leftovers snug in a sealed container and they’ll taste great chilled for about three days. Freezing? It’ll keep perfectly for three months. To reheat, just pour into a pot or zap in the microwave—stir every so often and it’ll turn silky again in no time.
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Frequently Asked Questions
- → What's the best type of apple to use?
- Stick to varieties like Honeycrisp, Pink Lady, Braeburn, or McIntosh. Avoid overly tart Granny Smith. Adjust sweetness as needed with maple syrup.
- → Any tips for using an immersion blender?
- Keep the blender submerged before turning it on, turn off the heat first, and move it around gently while blending. Wait for the soup to cool a bit to avoid splashes.
- → Can it be made vegan?
- Absolutely. Replace butter with olive oil. The rest is already plant-based and vegan-friendly.
- → How long can I keep leftovers?
- Refrigerate in a sealed container for up to 3 days, or freeze up to 3 months. Heat slowly and add some broth if it gets thick.
- → Is maple syrup necessary?
- It depends on the sweetness of your ingredients. Taste the soup first, then decide. You can also swap maple syrup with honey or brown sugar.