So I realize “sweet potato and apple” seems a little fall-ish, at least to me, but this post has been in my draft folder since October, and I figured I might as well post it during a January “Soup Week” rather than leave it there until next fall (mainly, because I will have forgotten about it by then). And altruistically, I thought some of you might want it sooner – there’s a good possibility that you have all of the ingredients for this soup in your house already, and could make it for dinner tonight. In less than an hour, with zero trips to the grocery store.
This recipe is courtesy of my dear friend Ellie, who is mom to one of my all-time favorite kids (Liam, age 4.5). Last fall Ellie subscribed to some sort of family-friendly recipe sharing service, where they would give you weekly meals that were healthy, kid-friendly, budget-friendly, quick, etc. I can’t really remember the details, I just remember I happened to be there for dinner the night that she made this and I got really exited about it – so excited, in fact, that I went home and made it for myself, and brought it to work for lunch for weeks thereafter. Turns out it’s not just moms that need quick and healthy meal ideas, it’s all of us.
By “quick and easy,” I’m talking really quick and really easy. Simply peel and roughly chop two sweet potatoes, one apple, and one onion. Toss them with a couple garlic cloves, a little olive oil, salt, and pepper, and roast them all together for about 30 minutes at 450 degrees F (stirring every 10 minutes or so).
Something strange is happening with the lighting (instagram filters) in these photos, but they’re a before and after. Once the veggies and apple are done roasting, simply dump them into a pot, cover with chicken or vegetable stock, and purée. Garnish with a little greek yogurt and perhaps some chives and you have yourself a quick, healthy, and delicious bowl of soup. Bon Apétit!
Roasted Sweet Potato and Apple Soup
Total Time: 50 minutes (20 minutes prep/30 minutes roasting)
2 medium sweet potatoes, peeled and cut into medium-sized chunks
1 firm apple, such as Gala or Jonagold, peeled, cored, and quartered
1 medium yellow onion, peeled and quartered
2 whole cloves garlic, peeled
2 tablespoons extra virgin olive oil
1/4 teaspoon salt, or to taste (I used more)
1/8 teaspoon pepper, or to taste (I used more)
3-4 cups reduced-sodium chicken or vegetable broth
Yogurt, chives, croutons, and/or roasted pumpkin seeds (my personal fave), for garnish
Preheat your oven to 450 degrees F. Put the sweet potatoes, apple, onion, and garlic in a roasting pan. Toss them with the olive oil, salt, and pepper. Roast, tossing every ten minutes or so, until they’re soft, about 30 minutes. Transfer roasted veggies to a soup pot and add just enough broth to cover them (if you’re going to purée the soup in a blender, you can just add the veggies and broth to the blender). Purée (using immersion blender or a regular blender or food processor) until smooth, adding more broth if necessary. Warm the soup over low heat, or refrigerate for up to one day, or freeze for up to 3 months. Stir in yogurt or sour cream just before serving for a creamier taste, if desired.