Cozy Autumn Sweet Potato and Apple Soup

• 2 large sweet potatoes (about 2 lbs), peeled and cubed
• 2 medium tart apples (like Granny Smith), peeled, cored, and chopped
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 4 cups vegetable broth
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground ginger
• Salt and black pepper to taste
• 1/2 cup canned coconut milk (optional, for creaminess)
• Fresh thyme or parsley for garnish (optional)

Instructions

1. Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with half the olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25–30 minutes, turning halfway through, until tender and lightly caramelized.
2. While the sweet potatoes roast, heat the remaining olive oil in a large pot over medium heat. Add chopped onions and cook, stirring occasionally, until translucent and soft, about 5 minutes.
3. Add the minced garlic and chopped apples to the pot. Cook for another 3–4 minutes until the apples slightly soften.
4. Once the sweet potatoes are roasted, add them to the pot along with the vegetable broth, ground cinnamon, nutmeg, smoked paprika, and ground ginger. Stir well to combine.
5. Bring the mixture to a boil, then reduce heat and simmer for 10–15 minutes, allowing flavors to meld and apples to fully soften.
6. Remove the pot from heat. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer in batches to a blender and puree until smooth, then return to pot.
7. If desired, stir in the coconut milk for added richness. Adjust seasoning with salt and black pepper to taste.
8. Serve hot garnished with fresh thyme or parsley. Pair with warm crusty bread for a satisfying meal.

Chef tips

• To save time, you can peel and cube the sweet potatoes the night before.
• If you don’t have an immersion blender, use a regular blender but be cautious with the hot liquid – blend in small batches.
• Substitute butternut squash for sweet potatoes for a slightly different but equally cozy flavor.
• Skip coconut milk if you prefer a lighter soup or are avoiding coconut; adding a tablespoon of olive oil just before serving adds smoothness.