Roasted Sweet Potato and Apple Soup

This hearty American soup combines the comforting flavors of roasted sweet potatoes and crisp apples, creating a delightful and refreshing dish perfect for cold autumn days.

🛒 Ingredients

• 2 large Roasted sweet potatoes
• 1 medium Onions
• 3 cloves Garlic
• 2 medium Apples
• 4 cups Chicken broth
• 1 cup Heavy cream
• 1 tsp Salt
• 1 pinch Black pepper
• 2 sprigs Fresh thyme
• 2 tbsp Olive oil
• 2 tbsp Butter

👨‍🍳 Instructions

1. 1

   Preheat oven to 425°F (220°C). Pierce the sweet potatoes with a fork a few times and roast for 45 minutes, or until tender.

2. 2

   In a large pot, melt the butter over medium heat. Add the onions and cook until softened, about 5 minutes.

3. 3

   Add the garlic and cook for an additional minute, until fragrant.

4. 4

   Add the roasted sweet potatoes, apples, chicken broth, heavy cream, salt, and black pepper to the pot.

5. 5

   Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes.

6. 6

   Use an immersion blender to puree the soup until smooth.

7. 7

   Return the pot to the stovetop and add the fresh thyme. Simmer for an additional 5 minutes.

8. 8

   Taste and adjust the seasoning as needed.

💡 Pro Tips

To avoid making the soup too thick, use a light hand when adding the heavy cream. For a creamier soup, add more heavy cream to taste. Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.

📊 Nutrition per Serving