Photo by: Photo: Ken Kochey; Styling: Marcus Hay

Roasted Sweet Potato and Apple Soup

  • Yield: Makes 8 servings


  • 3 pounds sweet potatoes
  • 1 tablespoon olive oil
  • 1 none onion, chopped
  • 1 none celery stalk, sliced
  • 1 none apple (such as Granny Smith or Empire), peeled and thinly sliced
  • none Kosher salt and black pepper


Heat oven to 400° F. Prick the potatoes with a fork, place on a baking sheet, and roast until tender, 40 to 45 minutes.

Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the onion, celery, and apple and cook, stirring occasionally, until soft, 10 to 12 minutes.

Halve the potatoes, scoop out the flesh, and add to the saucepan. Add 6 cups water, 2 teaspoons salt, and 1/2 teaspoon pepper. Cook until heated through, 8 to 10 minutes.

Puree the soup in the saucepan using a handheld immersion blender (or, working in batches, a standard blender). Add water, if necessary, to reach the desired consistency.

Nutritional Information

Amount per serving
  • Calories: 166none
  • Calories from fat: 9%
  • Protein: 3g
  • Carbohydrate: 35g
  • Sugars: 13g
  • Fiber: 6g
  • Fat: 2g
  • Saturated fat: 0g
  • Sodium: 577mg
  • Cholesterol: 0mg

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Roasted Sweet Potato and Apple Soup Recipe