This soup is cozy in a bowl. It’s naturally sweet, smooth, and full of fall flavor — thanks to the combo of apples and sweet potatoes. I like to make it on chilly days when I want something warm but not too heavy. A swirl of cream on top and a slice of crusty bread on the side? Perfect.
Why I Love This Recipe
This soup started as a way to use up apples that had gone a little soft. I threw them in a pot with sweet potatoes, and after one taste, it became a go-to recipe. It’s sweet but balanced, and the texture is so smooth it feels fancy without trying.
- Uses simple ingredients you probably already have
- Naturally sweet without needing a lot of sugar
- Great for meal prep — even better the next day
- Blends up super creamy without adding cream (unless you want to)
- Perfect for fall or winter lunches
Servings and Cook Time
Serves: 4
Cook Time: 35 minutes total (10 min prep, 25 min cook)
What You’ll Need
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 garlic cloves, minced
- 2 medium sweet potatoes (about 1 lb), peeled and diced
- 2 medium apples (like Honeycrisp or Fuji), peeled, cored, and diced
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt (or more to taste)
- 4 cups vegetable broth
- 1/2 cup full-fat coconut milk or heavy cream (optional, for finishing)
- Black pepper, to taste
Pro Tips
- Dice the sweet potatoes and apples the same size so they cook evenly
- Use a good, sweet apple like Honeycrisp or Fuji — not Granny Smith
- Blend in batches if using a blender — steam builds up
- Add coconut milk or cream at the end for a silky finish
- Taste and adjust salt after blending — flavors come together more
Tools You’ll Need
- Large pot
- Wooden spoon
- Blender or immersion blender
- Ladle
- Peeler
- Knife and cutting board
Substitutions and Variations
- Swap sweet potatoes with butternut squash
- Use chicken broth instead of veggie broth
- Add ginger for a warm spicy note
- Stir in a spoon of maple syrup for extra sweetness
Make Ahead Tips
- Soup can be made up to 3 days ahead — store in the fridge and reheat gently
- You can also freeze it for up to 3 months
- Wait to add cream or coconut milk until you reheat
Step-by-Step Instructions
1. Sauté onion and garlic
Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1 chopped yellow onion and cook for 3–4 minutes, until softened. Stir in 2 minced garlic cloves and cook for 30 seconds more.
2. Add sweet potatoes, apples, and spices
Stir in 2 peeled and diced sweet potatoes, 2 peeled and diced apples, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon salt. Cook for 2–3 minutes, stirring occasionally.
3. Add broth and simmer
Pour in 4 cups vegetable broth. Bring to a boil, then reduce heat and let it simmer for 20 minutes, or until the sweet potatoes are fork-tender.
4. Blend until smooth
Turn off the heat and let the soup cool slightly. Blend until smooth using an immersion blender or regular blender in batches.
5. Add coconut milk or cream (optional)
Stir in 1/2 cup full-fat coconut milk or heavy cream if using. Taste and season with more salt or black pepper as needed.
6. Serve warm
Ladle the soup into bowls and top with an extra swirl of cream or coconut milk and cracked black pepper. Serve with crusty bread.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave. You can also freeze the soup for up to 3 months — just thaw in the fridge overnight before reheating.
Nutrition (per serving)
- Calories: 210
- Protein: 3g
- Carbs: 32g
- Fat: 8g
- Sugar: 12g
- Fiber: 5g
Why This Recipe Works (Quick Science)
Sweet potatoes are loaded with natural starch, which thickens the soup when blended. Apples add natural sugar and pectin, which helps the texture get extra smooth. The cinnamon and nutmeg bring out the sweetness without overpowering the dish.
Common Mistakes
- Not peeling the apples — it makes the texture grainy
- Using too much liquid — the soup should be thick, not watery
- Skipping salt — just a little brings all the flavors to life
- Blending while the soup is too hot — let it cool slightly first
What to Serve With
- Crusty bread or dinner rolls
- Grilled cheese sandwich
- Kale salad with apple cider vinaigrette
- Roasted Brussels sprouts or carrots
FAQ
Can I use an immersion blender?
Yes, it works great right in the pot. Just be careful of splashes.
Can I leave the cream out?
Totally. It’s still creamy without it.
Can I use canned sweet potatoes?
Fresh is better for flavor, but canned can work in a pinch — just drain well.
Wrap-Up
If you’re looking for something simple, sweet, and soul-warming — this Apple Sweet Potato Soup is it. It’s cozy, smooth, and full of natural flavor. Try it out, then come back and leave a comment to let me know what you think or if you have any questions!