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Sweet Potato Soup with Apples is the fall soup you didn’t realize you were missing! And the best part–no roasting required!
Seriously though, this autumn soup is so delicious–creamy from pureed sweet potatoes, lightly sweet in a very savory way, an amazing fresh flavor from the apples, with just the right amount of warmth from cinnamon and nutmeg. A verifiable soup season family favorite!
After apple picking in southern New Jersey this past weekend and having picked just a wee bit too many apples, I was inspired to create this Apple Sweet Potato Soup. And, I’m so glad that I did!
Not only is it incredibly easy to make in one pot without the added steps commonly used of roasting the sweet potatoes, but it’s also surprisingly creamy without any added cream!
Sweet potatoes and apples are sautéed in butter with onions, then simmered in broth with warming spices cinnamon and nutmeg. At the end, the whole mixture is pureed until smooth using an immersion blender as in my Creamy Eggplant Soup and Potato and Italian Sausage Soup. Some fresh lemon juice and maple syrup are then stirred in to round out the flavors.
I used Honeycrisp apples here but lots of varieties will work well. (I talk more about this below.) Different types of apples can vary significantly in the amount of sweetness or tartness that they have. But, that’s where the lemon juice and maple syrup come in–to balance out the flavors to your liking.
I enjoyed this Sweet Potato Soup with Apples with a grilled cheese sandwich, which was just right. It would also be a great addition to your Thanksgiving menu this year! It’s so seasonal and perfect for fall.
The natural sweetness of apples and sweet potatoes combine with the savoriness of onions and spices to really create such a comforting soup with a beautiful aroma. Hope you give it a try. Mangia bene!
Ingredients
- Sweet Potatoes: Any type of sweet potato or yam can be used in this recipe. Yams are less sweet than sweet potatoes, but the difference is minimal and both work well here. I used orange yams in this recipe.
- Apples: I used Honeycrisp apples in this soup, which are known for their sweet-tart flavor profile and honey-like sweetness with a hint of pear, and they were perfect. Use any apple except really tart granny smith apples. Lightly tart apples such as pink lady, Braeburn McIntosh, Jonathan, empire and Cortland will all work in this recipe and an excess tartness can be adjusted with a touch of maple syrup.
- Broth: Use a no- or low-sodium vegetable broth if at all possible.
- Onions or Shallots: An important aromatic for the soup. Use sweet onions if you have access to some, but yellow onions work fine.
- Butter: Butter is used to sauté the vegetables and actually adds lots of flavor to the recipe. I highly recommend sticking with butter in this recipe, But if you prefer to make a 100% plant-based soup, you can easily switch out the butter for a neutral oil.
- Cinnamon and Nutmeg:These are both “warm” spices that complement and accentuate the flavors of the sweet potatoes and apples.
- Lemon Juice: Adds a touch of acidity to round out the flavors of the soup.
- Maple Syrup: Depending on whether sweet potatoes or yams and which apple variety is used, you may need to mix in a bit of maple syrup to add a touch more sweetness. Yams are less sweet than sweet potatoes. And similarly, different varieties of apples have varying levels of tartness and sweetness. If you don’t have any maple syrup, use a little brown sugar or honey, adding a little bit at a time while tasting.
How to Make Sweet Potato Soup with Apples
- Melt butter in large pot or Dutch oven over medium heat. When butter has melted, add onions and cook for 3 to 4 minutes, or until onions have softened a bit, stirring occasionally.
- Add sweet potatoes and apples to the pot and cook for about 3 minutes, stirring a few times.
- Pour about 2 cups broth into the pot and deglaze if necessary, scraping up all the brown bits from the bottom of the pot. Then, add the remaining broth, cinnamon, nutmeg and salt. Stir well. Cover the pot and bring the mixture up to a simmer. Simmer, partially covered, until the potatoes are tender (about 7 to 10 minutes).
- PRO-TIP: Use no- or low-sodium broth if possible so you have more control over the dish’s saltiness.
- Turn the heat off and carefully puree the soup until smooth using an immersion blender.
- PRO-TIP: See Frequently Asked Questions below for lots of information about using an immersion blender if you never have before.
- Taste the soup and adjust the flavor as needed with some lemon juice, maple syrup and/or more salt. Serve while hot. I love to add a light drizzle of maple syrup and a sprinkling of either chili powder or cayenne to this soup, but that is completely up to you. That’s it!
- PRO-TIP: Different sweet potatoes, yams and apples have varying degrees of sweetness and tartness. So, whether or not you will need any maple syrup (to add more sweetness) will depend on the type of apple and sweet potato/yam used.
For more soup recipes, check out my cookbook, SOUPified, Soups Inspired by Your Favorite Dishes, which is filled with hearty soup versions of classic, comfort food recipes, such as Chicken Scarpariello Soup, Chicken Piccata Soup and Orecchiette with Broccoli Rabe and Sausage Soup.
More Delicious Soup Dishes
Frequently Asked Questions
Many people think of these vegetables interchangeably and that they are basically the same thing. Well, they are pretty similar, but different as well.
A yam is a tuber, whereas a sweet potato is a root. Yams have rough, dark brown skin reminiscent of tree bark, and their flesh is dry and starchy, similar to a standard potato. In contrast, sweet potatoes have smooth, reddish skin, a softer texture when cooked, and a sweet taste. If you’re interested in reading more about the unique qualities of each of these vegetables, read this article.
I used Honeycrisp apples in this soup, which are known for their sweet-tart flavor profile and honey-like sweetness with a hint of pear. Use any apple except really tart granny smith apples. Lightly tart apples such as pink lady, Braeburn McIntosh, Jonathan, empire and Cortland will all work in this recipe and an excess tartness can be adjusted with a touch of maple syrup.
Almost! But, the recipe calls for butter to sauté the onions, which really does make a difference in the flavor of the soup. Having said this, if you prefer to make a 100% plant-based soup, you can easily switch out the butter for a neutral oil.
How Do I Use An Immersion Blender?
Also known as a hand blender or a hand-held blender, an immersion blender is indispensable for soup makers! You immerse it directly into a pot of liquid for puréeing soft ingredients. There’s no need to transfer a hot soup to a blender or food processor and risk spills, burns, and messes.
A few tips when using an immersion blender include:
- It’s best to turn the heat off before using it. It can be turned back on when you’re done.
- Immerse the blender in the liquid before turning it on.
- Keep it moving for best results and do not hold it steady in one place. Immersion blenders do their best work when moved around and tilted while blending. This helps the blender to pick up all ingredients and purée evenly.
- Some people prefer to let hot dishes cool completely before blending (due to the fear of occasional hot splatters). This is up to you, but I promise that your comfort blending with the immersion blender will grow with each use.
If you don’t have access to an immersion blender and still want to make this Sweet Potato Apple Soup, you can! Just cool the soup a bit first, and then carefully ladle a few cups of soup at a time into a blender or food processor and blend. Be sure to work in small batches (in other words, fill the appliance only halfway) to keep the soup from splattering or exploding in the blender or food processor, and be sure the lid is firmly in place and secure before you power it on. I do not recommend removing the center of the lid when puréeing hot items.
TOP TIPS FOR SWEET POTATO SOUP WITH APPLES
- Sweet Potatoes: Any type of sweet potato or yam can be used in this recipe. Yams are less sweet than sweet potatoes, but the difference is minimal and both work well here. I used orange yams in this recipe.
- Type of Apples: I used Honeycrisp apples in this soup, which are known for their sweet-tart flavor profile and honey-like sweetness with a hint of pear. Use any apple except really tart granny smith apples. Lightly tart apples such as pink lady, Braeburn McIntosh, Jonathan, empire and Cortland will all work in this recipe and an excess tartness can be adjusted with a touch of maple syrup.
- Maple Syrup: You may not need any maple syrup. This is 100% dependent on the type of apples and sweet potatoes/yams that you use. Some apples are sweeter than others and sweet potatoes are sweeter than yams. Maple syrup will add a touch of additional sweetness, if needed and desired. Taste the soup after pureeing it and adjust seasonings. If you think the flavor is a bot too sweet, add a little more lemon juice.
- Recipe Variations and Substitutions: For a 100% vegan soup, switch out the butter for olive oil. Other than this, I would leave this very easy Sweet Potato Soup with Apples just as it is. Having said this, there are a few things you can add or switch out for different flavors:
- Turn this into a Butternut Squash Soup with Apples by switching out the sweet potatoes for butternut squash.
- Add some minced ginger to the pot along with the onions.
- Pour in some coconut milk before pureeing for a creamier, richer soup.
- Stir in some shredded cheddar cheese at the end after turning off the heat for a New England-inspired version of this soup!
- Serving Suggestions: This Sweet Potato and Apple Soup recipe would be a perfect addition to your Thanksgiving menu! It’s so seasonal and perfect for fall. Enjoy it as a starter in a small portion or pair it with your favorite salad or sandwich.
- Storage: Soup leftovers can be stored in the refrigerator in an air-tight container for up to 3 days or in the freezer for up to 3 months.
More Great Recipes to Try
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One Pot Sweet Potato Soup with Apples (Very Easy)
Equipment
- Large pot (or Dutch Oven)
- Dutch oven (or Large Pot)
- Immersion Blender (a.k.a., Hand Blender)
Ingredients
- 3 Tbsp butter (salted or unsalted)
- 2 cups diced onions or shallots
- 2½ pounds sweet potatoes or yams, peeled and cut into medium chunks
- 2 large apples (about 1¼ pounds), peeling is optional (See NOTES.)
- 6 cups vegetable broth (use low- or no-sodium if possible)
- ¾ tsp ground cinnamon
- ¾ tsp ground nutmeg
- 1 tsp salt or to taste (depends on saltiness of broth)
- 2-3 Tbsp fresh lemon juice (See NOTES.)
- 1 Tbsp maple syrup + more for serving (optional; see NOTES.)
Instructions
- Gather and prep all ingredients according to specifications above. (Please see the section above in the blog post for Step-By-Step instructions with photos.)
- Melt butter in large pot or Dutch oven over medium heat. When butter has melted, add onions and cook for 3 to 4 minutes, or until onions have softened a bit, stirring occasionally.3 Tbsp butter, 2 cups diced onions or shallots
- Add the chunks of sweet potato and apple to the pot and cook for about 3 minutes, stirring a few times.2½ pounds sweet potatoes or yams,, 2 large apples
- Pour about 2 cups broth into the pot and deglaze if necessary, scraping up all the brown bits from the bottom of the pot.
- Then, add the remaining broth, cinnamon, nutmeg and salt. Stir well. Cover the pot and bring the mixture up to a simmer. Simmer, partially covered, until the potatoes are tender (about 7 to 10 minutes).¾ tsp ground cinnamon, ¾ tsp ground nutmeg, 1 tsp salt
- Turn the heat off and carefully puree the soup until smooth using an immersion blender. See NOTES below for lots of information about using one if you never have before.
- Taste the soup and adjust the flavor as needed with some lemon juice, maple syrup and/or more salt. See NOTES below.2-3 Tbsp fresh lemon juice, 1 Tbsp maple syrup
- Serve while hot. I love to add a light drizzle of maple syrup and a sprinkling of either chili powder or cayenne to this soup, but that is completely up to you. Buon Appetito!
Notes
- This recipe makes about 9-10 cups soup. I figured on about 1½ cups portion per serving but adjust accordingly.
- For a 100% vegan soup, switch out the butter for olive oil.
- Any type of sweet potato or yam can be used in this recipe. Yams are less sweet than sweet potatoes, but the difference is minimal and both work well here. I used orange yams in this recipe.
- I used Honeycrisp apples in this soup, which are known for their sweet-tart flavor profile and honey-like sweetness with a hint of pear. Use any apple except really tart granny smith apples. Lightly tart apples such as pink lady, Braeburn McIntosh, Jonathan, empire and Cortland will all work in this recipe and an excess tartness can be adjusted with a touch of maple syrup.
- You may not need any maple syrup. This is 100% dependent on the type of apples and sweet potatoes that you use. Some apples are sweeter than others and sweet potatoes are sweeter than yams. Maple syrup will add a touch of additional sweetness, if needed and desired. Taste the soup after pureeing it and adjust seasonings. If you think the flavor is a bit too sweet, add a little more lemon juice. If you don’t have any maple syrup, use a little brown sugar or honey, adding a little bit at a time while tasting.
- If you don’t have any lemon juice, you can use a touch of apple cider vinegar.
- Similarly, the amount of salt that you’ll need depends on the salt level of the broth. It’s always best to use no- or low-sodium broths and stocks if possible so you have more control over the dish’s saltiness.
- Soup leftovers can be stored in the refrigerator in an air-tight container for up to 3 days or in the freezer for up to 3 months.
- Consider portioning extra soup into containers to enjoy down the road! Reheat it slowly over medium low heat while stirring, adding additional broth or water if needed.
- It’s best to turn the heat off before using it. It can be turned back on when you’re done.
- Immerse it in the liquid before turning it on.
- Keep it moving for best results and do not hold it steady in one place. Immersion blenders do their best work when moved around and tilted while blending. This helps the blender to pick up all ingredients and purée evenly.
- Some people prefer to let hot dishes cool completely before blending (due to the fear of occasional hot splatters). This is up to you, but I promise that your comfort blending with the immersion blender will grow with each use.
The apples added so much flavor to this recipe. It is perfect for Fall and absolutely delicious!
Thanks for your comment, Karla! 🙂 I’m so happy that you enjoyed this soup recipe and, I agree–the apples are perfect in it!