Sweet Potato and Apple Soup

When I think about autumn, I think about Sweet Potatoes, Apple Picking, and most of all, soup. Born and raised in the mid-west, there is a feeling in the air in the during changing of the seasons. There’s a slight chill, along with the warm sun and wind that carries the scent of nearby bonfires. The trees change from a summer green to a fiery display of colors. So go grab a hoodie, heat up some spiced apple cider, and follow along as we create the anthem of autumn.

This sweet potato and apple soup is a recipe I’ve wanted to try and make for some time, and it came out beautifully. Its thick texture combined with the flavors of nutmeg and cinnamon, along with apples and sweet potatoes provide a memorable flavor that your family will love. I can promise that this sweet potato apple soup recipe will become your autumn staple and can easily become your fall tradition.

Sweet Potato and Apple Soup Ingredients

The ingredients included in this recipe are picked directly from the fall arsenal of delicious flavors, however, I intentionally left out the pumpkin. I know most recipes will feature pumpkin during this time of year, but I wanted to take on a challenge and highlight the other flavors of fall.

Roasted Ingredients

• Rosted Sweet Potatoes and Gala Apples – Deliciously sweet and so very vibrant this is the perfect pairing of two very amazing fall treats.
• Cinnamon and Nutmeg – It’s not fall until you bust these ingredients out from the spice rack.

Soup Ingredients

• Vegetable Stock – Simple store-bought vegetable stock to combine with the broth
• Red Onion and Garlic – Always a wonderful combination, they add a savory flavor to this dish.
• Spices – A savory blend of Kosher Salt, Black Pepper, Smoked Paprika, Garlic Powder, Oregano, Basil, Cayenne, and Parsley.
• Honey – Adds an organic sweetness to the broth
• Heavy Cream – Provides an amazing thickness to the soup when combined with the Sweet Potatoes and apples
• Cheddar Cheese – I prefer to purchase the brick and shred it myself as to avoid any additional additives.

Topping Ingredients

• Pecans – You may use any other nut; however, I used pecans because they remind me of pecan pie.
• Rolled Oats – I chose the Gluten-Free version.
• Honey – I prefer honey over sugar when making nut clusters.
• Gluten-Free All-Purpose Flour – Great for keeping the clusters, clustered
• Cinnamon and Nutmeg – Keep the fall flavors coming!
• Butter – Unsalted, combined with the flower, this will help everything clustered together.

Roast the Sweet Potatoes and Apples

Step 1

Preheat the oven to 425°F and line a baking sheet with parchment paper or aluminum foil.

Step 2

While the oven is preheating, rinse the Sweet Potatoes and pat dry. Then set them onto one end of the baking sheet. 

Step 3

Rinse the Apples, pat dry, and slice them into strips. Then, place them on the other end of the baking sheet.

Step 4

Drizzle the Sweet Potatoes and Sliced Apples with Olive Oil, then season with Cinnamon and Nutmeg. Then bake for 25-30 Minutes.

Step 5

Remove from oven, let cool for 10-15 minutes and slice in half. Remove sweet potato flesh from the skin and place in a bowl, then set aside.

Make the Pecan Clusters

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Step 1

While the sweet potato and the apples are in the oven. It’s time to make the clusters. In a bowl, add the Pecans, Oats, Honey, and Gluten-Free All-Purpose Flour, Cinnamon, and Butter, mixing until combined and moist.

Step 2

Spread the mixture on a new baking sheet lined with parchment paper and bake for 15-20 minutes at the same 425°F. 

Blend Everything Together

Step 1

Add Olive Oil to a medium sized Dutch Oven or Pot over medium-high heat. Once heated, add the Minced Garlic, and Onion and sauté until fragrant, about 1-2 Minutes.

Step 2

Remove from heat, then add the Vegetable Stock, Minced Garlic, Onion, Roasted Sweet Potatoes. and Roasted Apples into a blender. Blend on high-speed until contents are smooth. 

Make The Soup

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Step 1

In the same Dutch Oven or Pot, over medium-high heat, add the blended Sweet Potato Mixture along with the Heavy Cream, Honey, Salt, Black Pepper, Smoked Paprika, Oregano, Basil, Parsley, Garlic Powder, and Cayenne Pepper. Stir everything together until combined.

Step 2

Add the Shredded Cheddar Cheese and stir until completely melted.

Step 3

Let everything boil for 1-2 Minutes, then reduce heat to low to simmer for another 5-6 Minutes. At this point the soup should be thickened.

Step 4

Remove from heat and serve immediately, ladled into bowls, then topped with the cinnamon pecan topping and a side of toasted bread topped with Butter, Cinnamon, and Nutmeg. Enjoy!

Plating

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Plating this dish is soup-er simple. Simply let the soup cool for 10 – 15 Minutes.

• Pour the soup into a bowl
• Place pecan clusters on top
• Enjoy!

For an extra side to the plate, I like to make buttered toast topped with cinnamon, and nutmeg.

Conclusion

Firstly, I would like to thank Orchid’s + Sweet Tea for the sweet potato and apple soup recipe idea. Of all recipes that need to go viral on TikTok and take the recipe blogs by storm, it’s this one. Secondly, I will reiterate, your family will want you to make this every fall at least two or three times. It was an amazingly tasty recipe with all the right flavor notes for the season. There aren’t many dishes that hit the nail on the head quite like this one. It is the ultimate comfort food treat that simply warms the soul on a cold fall day.

Print Recipe

Delicious

Sweet Potato and Apple Soup

Author: Casey Sanitate Cooking Method: Baking, Boiling, Roasting, Sautéeing Cuisine: American Courses: Main Dishes, Soup Recipe Keys: Gluten-Free

Difficulty: Beginner Prep Time 15 mins Cook Time 40 mins Total Time 55 mins

Servings: 4

Best Season: Fall

Ingredients

Scale

1/2x 1x 2x 3x

Roasted Apples and Sweet Potatoes

• 2 Medium Sweet Potatoes (About 1lb each)
• 2 Honeycrisp Apples (Substitute Gala Apples)
• 2 tbsp Extra Virgin Olive Oil
• 2 tsp Ground Cinnamon
• ¹⁄₂ tsp Ground Nutmeg

The Soup

• 4 cup Vegetable Stock
• 1 tbsp Extra Virgin Olive Oil
• ¹⁄₂ Red Onion (Chopped)
• 4 clove Garlic (Minced)
• 1 tbsp Raw Honey
• 1 tsp Kosher Salt
• 1 tsp Freshly Ground Black Pepper
• 1 tsp Smoked Paprika
• 1 tsp Garlic Powder
• 1 tsp Dried Organo
• 1 tsp Dried Basil
• 1 tsp Dried Parsley
• 1 cup Heavy Cream
• 2 cup Mild Cheddar Cheese (Shredded or Grated)

Pecan Cluster Topping

• 1 cup Raw Pecans (Chopped)
• ¹⁄₂ cup Rolled Oats (Substitute Gluten-Free)
• 2 tbsp Raw Honey
• 1 tbsp All Purpose Flour (Substitute Gluten-Free)
• 1 tsp Ground Cinnamon
• 3 tbsp Unsalted Butter (Softened to room temperature)

Instructions

Roast the Apples and Sweet Potatoes

1. Preheat the oven to 425°F and line a baking sheet with parchment paper or aluminum foil.

2. While the oven is preheating, rinse the Sweet Potatoes and pat dry. Then set them onto one end of the baking sheet. 

3. Rinse the Apples, pat dry, and slice them into strips. Then, place them on the other end of the baking sheet.

4. Drizzle the Sweet Potatoes and Sliced Apples with Olive Oil, then season with Cinnamon and Nutmeg. Then bake for 25-30 Minutes.

5. Remove from oven, let cool for 10-15 minutes and slice in half. Remove sweet potato flesh from the skin and place in a bowl, then set aside.

Make the Pecan Clusters

1. While the sweet potato and the apples are in the oven. It's time to make the clusters. In a bowl, add the Pecans, Oats, Honey, and Gluten-Free All-Purpose Flour, Cinnamon, and Butter, mixing until combined and moist.

2. Spread the mixture on a new baking sheet lined with parchment paper and bake for 15-20 minutes at the same 425°F. 

Blend Everything Together

1. Add Olive Oil to a medium sized Dutch Oven or Pot over medium-high heat. Once heated, add the Minced Garlic, and Onion and sauté until fragrant, about 1-2 Minutes.

2. Remove from heat, then add the Vegetable Stock, Minced Garlic, Onion, Roasted Sweet Potatoes. and Roasted Apples into a blender. Blend on high-speed until contents are smooth. 

Make the Soup

1. In the same Dutch Oven or Pot, over medium-high heat, add the blended Sweet Potato Mixture along with the Heavy Cream, Honey, Salt, Black Pepper, Smoked Paprika, Oregano, Basil, Parsley, Garlic Powder, and Cayenne Pepper. Stir everything together until combined.

2. Add the Shredded Cheddar Cheese and stir until completely melted.

3. Let everything boil for 1-2 Minutes, then reduce heat to low to simmer for another 5-6 Minutes. At this point the soup should be thickened.

4. Remove from heat and serve immediately, ladled into bowls, then topped with the cinnamon pecan topping and a side of toasted bread topped with Butter, Cinnamon, and Nutmeg. Enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 670kcal

% Daily Value *

Total Fat 49g76%

Saturated Fat 21g105%

Cholesterol 103mg35%

Sodium 860mg36%

Total Carbohydrate 48g16%

Dietary Fiber 7g29%

Sugars 22g

Protein 13g26%

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Vitamin A 6319 IU

Vitamin C 13.4 mg

Vitamin D 23.6 IU

Vitamin E 2.07 IU

Vitamin K 7.2 mcg

Thiamin 0.1 mg

Riboflavin 0.4 mg

Niacin 1.6 mg

Vitamin B6 0.3 mg

Folate 38.7 mcg

Vitamin B12 0.2 mcg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.