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Apple Cheddar Sweet Potato Soup

A delicious and hearty dish that combines the sweetness of apples with the creaminess of sweet potatoes and sharp cheddar cheese, perfect for chilly days.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Soup
  • 2 medium sweet potatoes (About 1 lb. each)
  • 2 Honeycrisp or Gala apples sliced
  • 2 Tbsps Extra virgin olive oil
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 4 cups vegetable stock
  • 1 Tbsp Extra virgin olive oil
  • 1/2 medium red onion chopped
  • 4 cloves garlic minced
  • 1 Tbsp raw honey organic
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp dried parsley
  • 1/2 tsp cayenne pepper
  • 1 cup organic heavy cream
  • 1-2 cups mild cheddar cheese shredded or grated
For the Cinnamon Pecan Topping
  • 1 cup raw pecans chopped
  • 1/2 cup organic rolled oats
  • 2 Tbsps raw honey organic
  • 1 Tbsp organic all-purpose flour
  • 1 tsp ground cinnamon
  • 2-3 Tbsps unsalted butter softened at room temp

Method
 

Roast the Apples + Sweet Potatoes
  1. Preheat your oven to 400°F (200°C).
  2. Peel and chop the sweet potatoes into cubes and toss them with 2 tablespoons of olive oil, ground cinnamon, and nutmeg.
  3. Place the sweet potatoes on a baking sheet and roast for about 25-30 minutes until tender.
  4. While the sweet potatoes are roasting, slice the apples and add them to the baking sheet for the last 10 minutes of roasting.
Make the Cinnamon Pecan Topping
  1. In a mixing bowl, combine chopped pecans, oats, 2 tablespoons of honey, all-purpose flour, and cinnamon.
  2. Melt unsalted butter and mix it into the pecan-oat mixture until well combined.
  3. Spread this mixture onto a baking sheet and bake for about 10-12 minutes until golden and crunchy.
Blend Everything Together
  1. In a large pot, heat 1 tablespoon of olive oil over medium heat and sauté the chopped red onion until translucent.
  2. Add the minced garlic and cook for an additional minute.
  3. Pour in the vegetable stock and stir in the roasted sweet potatoes, apples, raw honey, sea salt, black pepper, smoked paprika, garlic powder, oregano, basil, parsley, and cayenne pepper.
  4. Bring the soup to a boil, then reduce to a simmer and cook for about 10 minutes.
  5. Use an immersion blender (or regular blender in batches) to blend the soup until smooth.
  6. Stir in the heavy cream and shredded cheddar cheese until melted and creamy.

Notes

Serve the soup hot, garnished with the cinnamon pecan topping for added crunch and flavor. Store any leftovers in an airtight container in the refrigerator for up to five days. Freeze for up to three months by cooling completely before transferring to freezer-safe containers.