Rating: 3.5 stars
138 Ratings
  • 5 star values: 44
  • 4 star values: 36
  • 3 star values: 27
  • 2 star values: 23
  • 1 star values: 8

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.

Charlyne Mattox

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Read the full recipe after the video.

Recipe Summary test

hands-on:
10 mins
total:
40 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.)

  • Serve the soup with the blue cheese, walnuts, crackers, and sliced apples.

Nutrition Facts

514 calories; fat 22g; saturated fat 7g; cholesterol 21mg; sodium 858mg; protein 12g; carbohydrates 71g; sugars 28g; fiber 11g; iron 3mg; calcium 232mg.
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