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Recipe Collection

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Roasted Sweet Potato and Apple Soup

Roasted Sweet Potato and Apple Soup Related:   dairy, gluten-free, Hanukkah, kid-friendly, low-fat, North America, pareve, Rosh Hashanah, soups, Sukkot, Thanksgiving, Thanksgivukkah, Tu b'Shevat, vegan, vegetarian

Prep time: 20 minutes

Cook time: 30 minutes

Yield: 6 servings, about 1 1/2 cups each

This fabulous recipe, created by my friend (and co-author of my first cookbook), Lisa Flaxman (z”l), is a guaranteed winner. In fact, it won second prize in a Parenting magazine recipe contest.  The flavors and ingredients are ideal for fall, and can be a great way to kick off or complement the Thanksgivukkah meal.


  • 2 medium sweet potatoes, peeled and cut into medium 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 tablespoon extra virgin olive oil
  • ¼ teaspoon salt, or to taste
  • 1/8 teaspoon black pepper, or to taste
  • 3–4 cups reduced-sodium vegetable broth
  • ¾ cup nonfat or low-fat sour cream for serving (optional)


  • Preheat oven to 450 degrees. Put the sweet potatoes, apples, onions and garlic in a roasting pan.  Toss them with the oil and a few shakes of salt and pepper. Roast, tossing every 10 minutes, until they are soft, about 30 minutes. A good do ahead or delegate step, the potatoes, apple and onion can be peeled and cut and the garlic peeled, then refrigerate all overnight until ready to roast and complete the dish.
  • Puree the vegetable/apple mixture in a blender or food processor (or in the pot using an immersion blender), first adding just enough broth to cover it.  Add more broth until the soup reaches the desired consistency, so it is smooth and not too thick.  If you are using a blender, you will probably need to puree the soup in two batches.
  • Warm the soup over low heat in a stockpot until ready to serve, or refrigerate it for up to 1 day or freeze it for up to 3 months.  Stir in sour cream at the table for a creamier taste, if desired.
  • Slow Cooker Directions
  • Put all ingredients, except the sour cream, in the slow cooker and cook on low 8 to 12 hours or on high 4 to 6 hours. Puree the vegetable chunks using an immersion blender (carefully, as the soup has a tendency to splatter), or use a food processor or blender as directed. Return the soup to the slow cooker and stir to mix. Stir in the sour cream at serving time, if desired.
  • Scramble Flavor Booster
  • Add 1/4 to 1/2 teaspoon ground ginger or 1 tablespoon fresh grated ginger to the roasted vegetables before blending, or 1/4 to 1/2 teaspoon ground chipotle chili pepper or chipotles in adobo sauce for a spicy bite.

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