How To Make Roasted Sweet Potato & Apple Soup
As soon as the weather changes, we start to crave everything associated with fall. Apple cider, roasted chickens, acorn squash and, of course, a big bowl of delicious soup. When we say soup, we really mean everything that could pass for our favorite liquid meal. Stews, pot roasts, chili, you name it, we love it. One of our favorites, however, is this sweet potato and apple soup. A little bit sweet, a little bit savory, this recipe combines all our beloved flavors of autumn. Whip it up in under 30 minutes, this dish is a weeknight favorite. Learn how we make it in this video tutorial with our online culinary school instructor.
Roasted Sweet Potato & Apple Soup
3 medium sweet potatoes (cut in quarters and roasted for 35 minutes)
1 small vidalia onion, chopped
2 tbsp unsalted butter
1 clove of garlic, minced
1 tbsp grated ginger
3 medium diced Granny Smith apples
¼ tsp freshly grated nutmeg
5 cups chicken stock
1 cups heavy cream
½ cup white wine
Salt & pepper to taste
1. Heat the butter in a large pot over medium heat, add the onion and garlic sweat for few minutes. Add the cut apples and cook for about 4 minutes. Add the wine ad reduce by half.
2. Add the sweet potatoes, ginger, nutmeg and chicken stock. Bring to a simmer, puree the soup and add cream. Season with salt and pepper
3. Served in a warm bowl and garnish.