Sweet Potato and Apple Soup
By youngcbs
Rate this recipe
4/5
(1 Votes)
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- kosher salt and black pepper
- 2 pounds medium sweet potatoes (about 3), peeled and cut into 3/4-inch pieces
- 3 apples (such as Granny Smith or Pink Lady), 1 peeled and chopped and 2 thinly sliced
- 2 cups low-sodium vegetable broth
- pinch ground nutmeg
- 4 ounces blue cheese (such as Gorgonzola or Stilton)
- 1/3 cup walnuts
- 16 crackers or crostini
Details
Preparation
Step 1
Heat the oil in a large saucepan over medium heat.
Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until tender, 6 to 8 minutes.
Add the sweet potatoes, chopped apple, broth, nutmeg, and 1½ cups water to the saucepan.
Bring to a boil, reduce heat, and simmer, covered, until the potatoes are tender, 12 to 15 minutes.
Working in batches, transfer the mixture to a blender and puree until smooth, adding more water if necessary to reach the desired consistency. (Alternatively, use a handheld immersion blender in the saucepan.)
Serve the soup with the blue cheese, walnuts, crackers, and sliced apples.
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