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Sweet Potato and Apple Soup

Sweet Potato and Apple Soup With Cheese and Walnuts
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Serves 4| Hands-On Time: | Total Time:



  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.
By December, 2012

Nutritional Information

  • Per Serving
  • Calories 514
  • Fat 22g
  • Sat Fat 7g
  • Cholesterol 21mg
  • Sodium 858mg
  • Protein 12g
  • Carbohydrate 71g
  • Sugar 28g
  • Fiber 11g
  • Iron 3mg
  • Calcium 232mg
What does this mean? See Nutrition 101 .

Quick Tip

2011 Bogle Chardonnay
Want a glass of wine with dinner? A crisp Chardonnay (often labeled “unoaked”) or Sauvignon Blanc will play off the richness of the blue cheese and nuts.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.