Hands-On Time
10 Mins
Total Time
40 Mins
Serves 4

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.

How to Make It

Step 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.

Step 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.

Step 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.)

Step 4

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

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