Best Roasted Sweet Potato Apple Soup Recipes

CUCUMBER & GOAT CHEESE SANDWICHES - PAIR W/ROASTED SWEET POTATO AND APPLE SOUP image

Yield 8

Number Of Ingredients 5

16 slices whole-grain bread
2 4-ounce logs fresh goat cheese, at room temperature
1 cup walnuts, chopped
2 Kirby cucumbers, thinly sliced
1 bunch watercress, thick stems removed

Steps:

Spread 8 slices of the bread with the goat cheese. Top with the walnuts, cucumbers, watercress, and the remaining 8 slices of bread.

Roasted Sweet Potato & Apple Soup image

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 4 servings.

Number Of Ingredients 9

2 medium sweet potatoes, peeled and cubed
1 large onion, cut into 1-inch pieces
1 large Gala or other apple, peeled and cubed
3 garlic cloves
2 tablespoons olive oil
3 cups vegetable or chicken broth
3/4 teaspoon salt
1/4 teaspoon pepper
Reduced-fat sour cream, optional

Steps:

Preheat oven to 400°. Place sweet potatoes, onion, apple and garlic cloves in a greased 15x10x1-in. baking pan; drizzle with oil and toss to coat. Roast 40-45 minutes or until very tender, stirring occasionally., Cool slightly. Process in batches in a blender with broth until smooth. Transfer to a large saucepan. Stir in salt and pepper; heat through, stirring occasionally. If desired, serve with sour cream.

Nutrition Facts :

ROASTED SWEET POTATO AND APPLE SOUP image

Yield 8

Number Of Ingredients 6

3 pounds sweet potatoes
1 tablespoon olive oil
1 onion, chopped
1 celery stalk, sliced
1 apple (such as Granny Smith or Empire), peeled and thinly sliced
Kosher salt and black pepper

Steps:

1. Heat oven to 400° F. Prick the potatoes with a fork, place on baking sheet, and roast until tender, 40 to 45 minutes. 2. 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. 3. Halve the potatoes, scoop out the flesh, and add to the saucepan. Add 6 cups water, 2 teaspoons salt and ½ teaspoon pepper. Cook until heated through, 8 to 10 minutes. 4. 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. Notes: You can substitute 1 cup of low sodium chicken broth for 1 cup of water, which might add a richer flavor. Also, if you're looking to kick up the cream factor of this soup, 1/4 of heavy cream was all it took to create that silky smooth texture.