One Pot Sweet Potato and Apple Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
