Welcome September with a warm, simple recipe that uses easy-to-find fall ingredients. This sweet potato apple soup is cozy, filling, and budget-friendly—perfect with toast, crackers, or a sandwich. You can also swap out the sweet potatoes and apples for:Broccoli. Season with parsley. Top with cheddar cheese.Cauliflower. Season with paprika. Top with breadcrumbs.Or any veggie with spices to your taste!
Ingredients:
- 2 large sweet potatoes, peeled and chopped
- 2 apples, chopped
- 1 small onion, chopped
- 4 cups low-sodium vegetable or chicken broth
- 1 tablespoon oil or butter
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- salt and pepper to taste.
Tip: No blender? Mash the cooked sweet potatoes and apples with a potato masher or fork for a thicker, rustic soup.
Optional: Add a splash of milk, coconut milk, or cream after blending for a richer soup. Top with pumpkin seeds, parsley, or a little extra cinnamon if you have them.
Preparation Steps:
- Warm oil or butter in a large pot over medium heat. Add onion and cook 3–4 minutes, until soft.
- Add chopped sweet potatoes and apples. Stir and cook for 2–3 minutes.
- Pour in broth. Add cinnamon, nutmeg, salt, and pepper.
- Bring to a boil, then reduce heat and simmer 15–20 minutes, until sweet potatoes are very tender.
- Blend carefully until smooth, or mash for a chunkier soup.
- Taste and adjust seasoning. Serve warm.
Enjoy this cozy September recipe!
