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Making this simple sweet potato and green apple soup is not only easy but it’s a crowd pleaser for the knee high crowd every time.
Why use Sweet Potatoes instead of butternut squash?
Butternut squash soup is an Ina Garten classic. It’s SO GOOD. But when I’m cooking for kids, sweet potatoes work better. Because:
- Sweet potatoes are sweeter!
- It’s easier to find sweet potatoes at the store
- Sweet potatoes are usually more affordable
- Kids already know (and in most cases *love*) sweet potatoes
- You don’t have to peel sweet potatoes!
The rest of our soup is so easy, all you need is a baking sheet and a blender. Ready?
Sweet Potato & Apple Soup
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Ingredients
Scale
- 4 large sweet potatoes
- 1/4 cup olive oil or coconut oil
- 2 large onions
- 2 Granny smith apples
- 8 cups chicken or vegetable stock
- 1 tablespoon garlic powder
- 1 tablespoon cumin
- Salt & pepper
- Fresh thyme
Instructions
- Set oven temp to 425 degrees F. Dice sweet potatoes (unpeeled) into one-inch pieces.
- Place potatoes on a large baking sheet and drizzle with olive oil. Sprinkle with salt. Roast until the edges get dark, about 25-30 minutes.
- Meanwhile, chop onions and apples. Add to a second pan, drizzling with olive oil and add another sprinkle of salt. Roast until the apples and onions are soft on the inside, brown on the edges. About 20-25 minutes.
- Use a blender to combine the roasted sweet potatoes, apples and onions. (Add some of the 8 cups of stock to liquify.)
- In a large stock pot, combine the pureed mix to the remaining stock plus garlic powder, cumin plus 1 teaspoon of salt and 1/2 teaspoon of pepper.
- Cook until heated through.
- Serve with fresh thyme on the side, letting kids add as they like.
Finish off the meal with one of these favorites!
- Super Simple Homemade Bread
- Simplified Focaccia Bread with Garlic & Rosemary
- 30-Minute Homemade Rolls
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