One Pot Sweet Potato and Apple Soup Recipe

Introduction

This One Pot Sweet Potato Soup with Apples is a cozy, comforting dish perfect for chilly days. It combines the natural sweetness of apples and sweet potatoes with warm spices, making it both nourishing and delicious. Plus, it’s easy to prepare in a single pot for minimal cleanup.

Ingredients

• 3 Tbsp butter (salted or unsalted)
• 2 cups diced onions or shallots
• 2½ pounds sweet potatoes or yams, peeled and cut into medium chunks
• 2 large apples (about 1¼ pounds), peeling optional
• 6 cups vegetable broth (use low- or no-sodium if possible)
• ¾ tsp ground cinnamon
• ¾ tsp ground nutmeg
• 1 tsp salt, or to taste
• 2–3 Tbsp fresh lemon juice
• 1 Tbsp maple syrup, plus more for serving (optional)

Instructions

1. Step 1: Melt the butter in a large pot or Dutch oven over medium heat. Add the diced onions and cook for 3 to 4 minutes, stirring occasionally, until they soften slightly.
2. Step 2: Add the sweet potato and apple chunks to the pot. Cook for about 3 minutes, stirring a few times to combine flavors.
3. Step 3: Pour about 2 cups of the vegetable broth into the pot and scrape up any brown bits from the bottom to deglaze.
4. Step 4: Add the remaining broth, cinnamon, nutmeg, and salt. Stir well and cover the pot.
5. Step 5: Bring the mixture to a simmer and cook partially covered for 7 to 10 minutes, or until the sweet potatoes are tender.
6. Step 6: Turn off the heat and carefully puree the soup until smooth using an immersion blender.
7. Step 7: Taste and adjust the flavor by adding lemon juice, maple syrup, and more salt if needed.
8. Step 8: Serve the soup hot, with an optional drizzle of maple syrup and a sprinkle of chili powder or cayenne for extra warmth.

Tips & Variations

• For a vegan version, substitute butter with olive oil.
• Use any sweet or lightly tart apples like Honeycrisp, Pink Lady, or Braeburn; avoid very tart varieties like Granny Smith.
• If you don’t have maple syrup, a little brown sugar or honey can be used instead.
• Lemon juice can be swapped with apple cider vinegar if needed.
• If you don’t own an immersion blender, blend the soup in batches using a regular blender once it has cooled slightly.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 3 months—portion it for easy reheating. Reheat slowly over medium-low heat, stirring occasionally and adding a bit of broth or water if the soup thickens.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular potatoes instead of sweet potatoes?

Regular potatoes will change the flavor profile and sweetness of the soup significantly. Sweet potatoes or yams are recommended for their natural sweetness and creamy texture.

What if I don’t have an immersion blender?

You can use a regular blender or food processor by blending the soup in small batches once it has cooled slightly. Be cautious to avoid hot splatters by not filling the blender too full and keeping the lid secure.

One Pot Sweet Potato and Apple Soup Recipe

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★★★★★

4.9 from 67 reviews

This comforting One Pot Sweet Potato Soup with Apples is a velvety, flavorful fall-inspired soup blending the natural sweetness of sweet potatoes and apples with warm spices like cinnamon and nutmeg. Easy to prepare in a single pot, it features a smooth texture created by pureeing with an immersion blender, balanced with a touch of lemon juice and maple syrup for a perfect sweet-tart flavor. Ideal for a cozy meal, it’s wholesome, dairy-friendly with optional vegan adaptation, and offers simple yet satisfying nourishment.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 9 to 10 cups (about 6 servings) 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 3 Tbsp butter (salted or unsalted)
• 2 cups diced onions or shallots
• 2½ pounds sweet potatoes or yams, peeled and cut into medium chunks
• 2 large apples (about 1¼ pounds), peeling optional
• 6 cups vegetable broth (low- or no-sodium preferred)
• ¾ tsp ground cinnamon
• ¾ tsp ground nutmeg
• 1 tsp salt, or to taste
• 2–3 Tbsp fresh lemon juice
• 1 Tbsp maple syrup, plus more for serving (optional)

Instructions

1. Prepare the ingredients: Gather and dice onions or shallots, peel and cut sweet potatoes or yams into medium chunks, and core or peel apples if desired, then chop them into chunks.
2. Melt butter and sauté onions: In a large pot or Dutch oven, melt 3 tablespoons of butter over medium heat. Add the diced onions and cook for 3 to 4 minutes until they soften, stirring occasionally.
3. Add sweet potatoes and apples: Toss the sweet potato and apple chunks into the pot, cooking and stirring for about 3 minutes to combine flavors.
4. Deglaze the pot: Pour about 2 cups of the vegetable broth into the pot and scrape up any browned bits from the bottom to deglaze, enhancing the flavor.
5. Add remaining ingredients and simmer: Add the remaining 4 cups of broth, ground cinnamon, nutmeg, and salt to the pot. Stir well, cover partially, and bring to a simmer. Continue cooking until the sweet potatoes are tender, about 7 to 10 minutes.
6. Puree the soup: Turn off the heat. Using an immersion blender, carefully puree the soup directly in the pot until smooth. If you don’t have an immersion blender, cool the soup slightly and blend in batches in a countertop blender.
7. Adjust flavor: Taste the soup and add lemon juice, maple syrup, and/or more salt as needed to balance sweetness and seasoning to your liking.
8. Serve: Ladle the soup hot, optionally drizzling additional maple syrup and sprinkling chili powder or cayenne pepper for a subtle heat. Enjoy warm.

Notes

• The recipe yields about 9-10 cups of soup. Serving size is about 1½ cups per person, adjust based on appetite.
• For a vegan version, replace butter with olive oil.
• Any variety of sweet potato or yam works well; yams tend to be less sweet.
• Use sweet-tart apples like Honeycrisp, Pink Lady, Braeburn, McIntosh, Jonathan, Empire, or Cortland. Avoid very tart Granny Smith apples.
• Maple syrup is optional and depends on the sweetness of your apples and sweet potatoes; adjust based on taste.
• If you lack lemon juice, apple cider vinegar can be a substitute.
• Salt quantity should be adjusted according to the salt content of your broth. It’s better to use low- or no-sodium broth and salt to taste.
• Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently over medium-low heat, adding broth or water if needed.
• When using an immersion blender, always turn off heat first, immerse before powering on, and keep the blender moving for even pureeing.

Keywords: sweet potato soup, apple soup, one pot soup, fall soup, vegetarian soup, creamy soup, healthy soup, sweet and savory