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Roasted Sweet Potato & Apple Soup

Total Time

Prep: 20 min. Bake: 40 min.


4 servings

Savory with a touch of sweetness, this fall soup is sure to keep the chill away. Serve it as a starter or paired with a grilled sandwich for lunch or a light dinner. —Lisa Kalmbach, Papillion, Nebraska


  • 2 medium sweet potatoes, peeled and cubed
  • 1 large onion, cut into 1-inch pieces
  • 1 large Gala or other apple, peeled and cubed
  • 3 garlic cloves
  • 2 tablespoons olive oil
  • 3 cups vegetable or chicken broth
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Reduced-fat sour cream, optional


  1. Preheat oven to 400°. Place sweet potatoes, onion, apple and garlic cloves in a greased 15x10x1-in. baking pan; drizzle with oil and toss to coat. Roast 40-45 minutes or until very tender, stirring occasionally.
  2. Cool slightly. Process in batches in a blender with broth until smooth. Transfer to a large saucepan. Stir in salt and pepper; heat through, stirring occasionally. If desired, serve with sour cream.

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