How To Make Roasted Sweet Potato & Apple Soup

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk adds creaminess with fewer calories.

Start by introducing the ingredients for the soup, including Granny Smith apples, sweet onions, fresh ginger, garlic, cream, chicken stock, nutmeg, white pepper, and salt.

Soak chopped apples in cold water with lemon juice to prevent browning.

Melt 2.5 teaspoons of unsalted butter in a pan over medium heat, being cautious not to brown it.

Add the sweet onions to the melted butter and sweat them until translucent, adding a little salt to help draw out moisture.

Once the onions are translucent, add 1 clove of chopped garlic and fresh ginger to the pan and sweat for a few minutes.

Add the sliced Granny Smith apples to the pan and stir, allowing them to cook down and soften.

Pour in a splash of white wine (Chardonnay) and add fresh nutmeg, stirring to combine.

Cook the mixture for about 4 more minutes to reduce the liquid from the apples and wine.

Prepare the chicken stock, ensuring it is hot before adding it to the pot.

Add roasted sweet potatoes (roasted for about 35 minutes in a baking dish with water, covered with foil) to the mixture.

Break up the sweet potatoes slightly for easier blending later.

Pour in the hot chicken stock, adjusting the amount based on desired thickness.

Taste the mixture and adjust seasoning with salt as needed, adding a couple pinches of white pepper.

Once the soup comes to a boil, use an immersion blender to puree the soup until smooth.

If using a regular blender, carefully transfer the hot mixture in batches, ensuring to avoid burns.

After blending, add warmed cream to the soup and mix well.

Prepare garnishes by slicing additional apples for topping the soup.

Cooking Techniques

Equipment Needed

Spice Level:

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