Roasted Sweet Potato Soup

This is one of my favorite fall recipes. The first time I had this, was on thanksgiving or Christmas a few years ago. My aunt served this as an appetizer and I was immediately in love with it. I love this as a sweet soup, but you can also make this a savory version by adding carrots and celery instead of apples and using your favorite table blend instead of pumpkin pie spice. You’ll also need to keep in mind that you’ll need some type of blender for this.

This is also great to make ahead of time and throw in the freezer. Thaw some out on a cold, lazy day and curl up on the couch and enjoy!

Roasted Sweet Potato Soup

  • 4 Sweet Potatoes
  • 2 Jonagold Apples
  • 1 Onion
  • 4 Cups Chicken or Vegetable Stock
  • 1 Cinnamon Stick
  • 1 tsp Pumpkin Pie Spice
  • Honey (optional)
  • Cream (optional)
  1. Preheat your oven to 400° F.

  2. Peel and cube the sweet potatoes and roughly chop your onion. Lightly coat with olive oil and salt and roast for 1 hour, stirring every 15 minutes.

  3. Bring your chicken or vegetable stock to a boil and add your peeled and chopped apples and cinnamon stick. Boil until tender (about 15-20 minutes)

  4. Once your sweet potatoes are finished roasting, add to your pot, remove the cinnamon stick and blend. I use an emulsion blender but a regular blender will work just as well.

  5. Add your pumpkin pie spice and mix.

  6. If you want this a little sweeter, add honey to taste.

  7. I like to finish mine with a little bit of cream but you can leave this out if you want this dairy free.

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