Sweet Potato and Apple Soup

Author: Sarah Bates | The Chef Next Door

Makes 6 servings


2 Tablespoons olive oil

1/2 cup chopped onion

1/2 teaspoon salt 

1/2 teaspoon black pepper

3 medium sweet potatoes, peeled and cut into cubes

1 large apple, roughly chopped 

2 cups Swanson 100% Natural Chicken Broth 

1 1/2 cups water

1/2 teaspoon freshly ground nutmeg

Chopped walnuts, for topping

Heat the oil in a Dutch oven or large pot over medium-high heat. Add the onion, salt and pepper and cook, stirring occasionally, until tender and translucent, about 6 minutes.

Add the sweet potatoes, apple, broth, water and nutmeg and bring to a boil. Turn the heat down to simmer and cook, covered, until the potatoes are tender, about 15 minutes.

Working in batches, carefully transfer the mixture to a blender and puree until smooth. (If the soup is too thick, you can add a bit more water to reach the desired consistency.) 

Ladle the soup into bowls and top with chopped walnuts, if desired.

Bon Appétit!