Sweet Potato and Apple Soup With Cheese and Walnuts

A velvety soup, without the cream. The sweetness of the pureed apples and sweet potatoes is offset by the addition of warm spices and a side of blue cheese and crackers.

Photo by William Brinson
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 514 calories
    • Fat 22 g
    • Sat Fat 7 g
    • Cholesterol 21 mg
    • Sodium 858 mg
    • Protein 12 g
    • Carbohydrate 71 g
    • Sugar 28 g
    • Fiber 11 g
    • Iron 3 mg
    • Calcium 232 mg


  1. Check 2tablespoons olive oil
  2. Check 1 medium onion, chopped
  3. Check kosher salt and black pepper
  4. Check 2pounds medium sweet potatoes (about 3), peeled and cut into 3/4-inch pieces
  5. Check 3 apples (such as Granny Smith or Pink Lady), 1 peeled and chopped and 2 thinly sliced
  6. Check 2cups low-sodium vegetable broth
  7. Check pinch ground nutmeg
  8. Check 1cup blue cheese, such as Gorgonzola or Stilton (4 ounces )
  9. Check 1/3cup walnuts
  10. Check 16 crackers or crostini


  1. Heat the oil in a large pot over medium heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until tender, 6 to 8 minutes.
  2. Add the sweet potatoes, chopped apple, broth, nutmeg, and 1½ cups water. Bring to simmer and cook, covered, until the potatoes are tender, 12 to 15 minutes.
  3. Working in batches, transfer the mixture to a blender and puree until smooth, adding more water if necessary to reach the desired consistency. (Alternatively, use a handheld immersion blender in the pot.)
  4. Serve the soup with the blue cheese, walnuts, crackers, and sliced apples.