There’s something magical about the way apples and sweet potatoes come together in this velvety soup – like autumn decided to hug you from the inside out. My Apple Sweet Potato Soup has been my go-to comfort food ever since I first whipped it up on a chilly afternoon when I needed both warmth and nourishment fast. What I love most is how simple ingredients transform into something extraordinary: sweet potatoes lend their earthy heartiness while apples bring a bright, fruity note that makes every spoonful interesting. The cinnamon and ginger? Oh, they’re the cozy sweater wrapping it all together. It’s the kind of recipe that makes your kitchen smell amazing and fills your belly with goodness – no fancy techniques required, just honest, wholesome cooking that tastes like home.

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Why You’ll Love This Apple Sweet Potato Soup

This soup is the ultimate hug in a bowl, and here’s why it’ll become your new favorite:

Quick & easy: Ready in under 40 minutes—perfect for hectic weeknights when you need something nourishing fast.
Naturally sweet & savory: The apples and sweet potatoes caramelize slightly as they cook, creating layers of flavor that taste way more complex than the effort required.
Packed with goodness: Loaded with fiber, vitamins, and antioxidants—it’s comfort food you can feel good about.
Meal prep hero: Tastes even better the next day and freezes beautifully for future cozy cravings.

Trust me, one spoonful and you’ll understand why I make this soup on repeat all autumn long.

Ingredients for Apple Sweet Potato Soup

Here’s everything you’ll need to make this soul-warming soup – I promise it’s all simple stuff you might already have in your kitchen. I’m a stickler for prepping ingredients exactly as listed; it makes all the difference in texture and flavor!

2 medium sweet potatoes – peeled and diced into 1-inch chunks (about 4 cups)
2 apples – peeled, cored, and roughly chopped (I prefer Honeycrisp or Gala for their perfect balance of sweet-tart flavor)
1 yellow onion – diced (don’t skimp – this builds the flavor base)
2 garlic cloves – minced (fresh is best here, about 1 tablespoon)
4 cups vegetable broth – homemade or low-sodium store-bought
1 tablespoon olive oil – for sautéing those aromatics
1 teaspoon ground cinnamon – the warm spice that makes it taste like autumn
½ teaspoon ground ginger – adds a lovely zippy warmth
Salt and pepper – to taste (I start with ½ tsp salt and go from there)

See? Nothing fussy – just real, wholesome ingredients that work magic together. Now let’s get cooking!

How to Make Apple Sweet Potato Soup

This soup comes together in just a few simple steps, but each one builds layers of flavor that’ll have everyone asking for seconds. Follow my lead, and you’ll have a pot of golden-orange goodness in no time!

Sauté the Aromatics

First, grab your favorite soup pot – I use my trusty Dutch oven – and heat that olive oil over medium heat. Toss in your diced onions and give them a good stir. You’ll know they’re ready when they turn translucent and smell sweet, about 3-5 minutes. Now’s the time to add the garlic – just 30 seconds is enough to wake up its flavor without burning it. Trust me, this simple step makes all the difference in building that deep, savory base for our soup.

Cook the Sweet Potatoes and Apples

Next comes the fun part! Dump in those beautiful orange sweet potato cubes and apple chunks. Stir everything together so all those flavors start getting friendly. Pour in your vegetable broth – it should just cover the veggies. Crank up the heat until it boils, then dial it back to a gentle simmer. Let it bubble away for about 20 minutes – you’ll know it’s ready when a fork slides easily into the sweet potatoes. The apples will practically melt into the broth, creating this incredible natural sweetness.

Blend and Season

Here’s where the magic happens! If you’ve got an immersion blender, now’s its time to shine. Carefully blend until smooth – watch out for hot splatters! No immersion blender? No worries. Just transfer the soup to a regular blender in batches (don’t fill more than halfway and hold the lid tight with a towel). Finally, stir in your cinnamon and ginger – I always start with the measurements in the recipe, then taste and adjust. Sometimes I’ll add an extra pinch of cinnamon if the apples aren’t super sweet. A good grind of black pepper at the end brings all the flavors together beautifully.

Tips for the Best Apple Sweet Potato Soup

Want to take your soup from good to “oh wow!”? Here are my tried-and-true secrets:

Creamy dream: Stir in ½ cup coconut milk before blending for luxurious texture that’ll make you swoon
Garnish game: Top with toasted pumpkin seeds for crunch or a swirl of Greek yogurt for tang
Spice it right: Taste after blending – sometimes I add an extra pinch of cinnamon if the apples aren’t super sweet
Texture play: Leave a few sweet potato chunks unblended if you prefer some bite in your soup

These little touches make all the difference between a decent soup and a legendary one!

Apple Sweet Potato Soup Variations

This soup is like a canvas – so easy to tweak based on your mood or what’s in the pantry! My favorite twists:

Spicy kick: Add ½ teaspoon curry powder or a pinch of cayenne with the cinnamon
Pear swap: Use ripe pears instead of apples for a mellower sweetness
Herbal notes: Stir in fresh thyme or rosemary while sautéing onions
Smoky depth: Roast the sweet potatoes first for caramelized flavor

Honestly? The possibilities are endless – this recipe loves playing dress-up!

Serving Suggestions

This soup shines brightest with simple sides that let its cozy flavors take center stage. I always serve it with thick slices of crusty sourdough for dunking – that crisp crust against the velvety soup? Pure bliss. For lighter meals, a simple arugula salad with lemon vinaigrette makes the perfect fresh counterpoint to the soup’s richness. And on extra chilly nights, don’t be shy – crumble some crispy bacon or toasted walnuts on top for bonus texture and flavor!

Storing and Reheating Apple Sweet Potato Soup

This soup practically gets better overnight as the flavors mingle! Store it in an airtight container in the fridge – it’ll keep beautifully for up to 3 days. When reheating, go low and slow on the stovetop, stirring occasionally. If it thickens too much, just whisk in a splash of broth or water to loosen it back up. Freezing? Absolutely! Portion it into freezer-safe containers (leave some headspace) and it’ll stay tasty for up to 2 months. Just thaw in the fridge overnight before reheating gently – no microwave blasts, please, unless you want splatter art on your walls!

Apple Sweet Potato Soup Nutritional Info

Just a heads up – these numbers are estimates since ingredients can vary, but here’s the general scoop per serving (about 1½ cups): 180 calories, 4g fat, 35g carbs (6g fiber), and 2g protein. Not too shabby for something that tastes this indulgent!

FAQs About Apple Sweet Potato Soup

Got questions? I’ve got answers! Here are the ones I hear most about this cozy soup:

Can I freeze it? Absolutely! This soup freezes like a dream. Just cool it completely, then stash it in airtight containers with about an inch of headspace. It’ll keep its delicious flavor for up to 2 months – perfect for future cozy cravings.
Is it vegan? Yep! As long as you use vegetable broth, this soup is 100% plant-based. The natural sweetness from the apples and sweet potatoes means you won’t miss the dairy one bit.
Can I skip the blending? Sure, but fair warning – it’ll be more like a chunky stew than a velvety soup. If you prefer texture, try blending just half and leaving some delicious apple and sweet potato pieces whole.

See? No soup worries here – just delicious possibilities!