It’s no secret. Creamy soups are the epitome of comfort food. It’s silky and smooth texture allows for it to just feel like someone is giving you a big hug while instantly warming your insides.
This roasted sweet potato and apple soup does just that.
But wait, there’s more. Then, we’re leveling it up with an unexpected pecan crumble topping that you thought was only for desserts. It’s the combination that you didn’t know you’d need, but you’re so glad you found.
Why You’ll Love This Soup Recipe
- Meal Prep Friendly – this recipe only gets better as it sits and allows the flavors to merry together and lasts for up to 4-5 days in the fridge which makes it a great option to eat all week long. It can also be frozen!
- Flavorful – You won’t believe how much flavor you get out of these simple ingredients and when all combined are something incredible
- Comforting – This dish hits all the comfort vibes that you want in a soup while being leveled up
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Roasted Sweet Potato and Apple Soup with Pecan Crumble Topping
Ingredients
For the apples and sweet potatoes
For the crumble
- 1 cup pecans (110g), chopped
- ½ cup rolled oats (45g)
- 2 tablespoons Maple syrup
- 1 tablespoon all-purpose flour
- 1 tablespoon olive oil
- ¾ teaspoon Cinnamon
- ⅛ teaspoon Salt
For the remaining soup
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Chili powder
- ½ teaspoon Ground cumin
- ½ teaspoon Ground cinnamon
- ½ teaspoon Dried oregano
- ½ teaspoon Dried thyme
- ½ teaspoon Dried basil
- ½ teaspoon Sea salt
- ¼ teaspoon Ground coriander
- ¼ teaspoon Black pepper
- ½ teaspoon Red pepper flakes, optional, more or less to taste
- 2 tablespoon olive oil
- 1 medium red onion, chopped
- 6-8 cloves garlic, minced
- 4 cups vegetable stock (960g)
- 2 ½ tablespoons nutritional yeast
- 1 tablespoon white miso
- 1-2 teaspoons maple syrup, optional
- 1 cup canned coconut milk (240g)
Instructions
- Preheat the oven to 425˚F (218˚C). Line a large baking sheet or two small ones with parchment paper.
For the apples and sweet potatoes
- Into a large bowl, add the 2 pounds cubed sweet potatoes and 2 diced apples with 1-2 tablespoon olive oil, 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ¼ teaspoon salt. Toss together to combine well and make sure the seasoning is coating.. Pour onto prepared baking tray.
- Bake the apples and sweet potatoes for 30-45 minutes. The apples and sweet potatoes should be soft and fragrant and easily pierced with a fork.
For the crumble
- In a bowl, add together 1 cup chopped pecans, ½ cup rolled oats, 2 tablespoon maple syrup, 1 tablespoon flour, 1 tablespoon olive oil, ¾ teaspoon cinnamon, and ⅛ teaspoon salt. Stir together well until no flour remains. Place on another parchment lined baking sheet in clusters. Set aside until the sweet potatoes are done, then drop heat to 375˚F (190˚C) and bake for 13-15 minutes.
For the soup
- In a bowl combine, 1 teaspoon each smoked paprika, garlic powder, and chili powder, ½ teaspoon each ground cumin, cinnamon, dried oregano, thyme, basil and sea salt, and ¼ teaspoon ground coriander and black pepper. If desired, add ½ teaspoon red pepper flakes. Stir together. Set aside.
- In a large pot or dutch oven, heat 2 tablespoon olive oil over medium high heat. Once hot, add onions and cook until softened, about 3-5 minutes. Add in your garlic and spice blend. Stir together and let heat for 1-2 minutes until it becomes fragrant, careful not to burn. Turn off heat.
- Into a blender, add your softened apples and sweet potatoes, along with the onion mixture, 4 cups of vegetable stock, 2 ½ tablespoon nutritional yeast, and 1 tablespoon white miso. Blend until silky.
- Add blended mixture back into pot and turn to medium low heat. Scrap the bottom of the pot. Add in 1-2 teaspoon maple syrup, if adding, and 1 cup coconut milk. Stir together and allow to heat for a few minutes. Pour into bowls and top with the pecan crumble. Enjoy!
Notes
Video
Nutrition
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Frequently Asked Questions:
This recipe will last up to 4-5 days in the fridge when made as instructed. Once cooled, store in an air tight container.
Yes! You’ll want to swap the coconut milk with a safe for you unsweetened non-dairy milk. Pecans can be swapped with pepitas and you can omit the white miso paste entirely. For the flour, swap with chickpea flour and/or gluten free 1:1 blend.
Of course, recommendations would be a can of chickpeas, white beans, cubed tofu, cooked lentils, and/or serving this with grains like quinoa or farro.
A delicious soup for winter. I did not have pecans so I used hazlenuts but otherwise followed the recipe exactly. Definitely worth the effort. The crumble breaks up the smoothness of the soup for a nice texture.
hazelnuts sound great!
Love this!
Thank you!
I am looking forward to trying this recipe but I never seem to have enough time after work. If I bake the potatoes and apples the day before would it change the texture or anything else that you are aware of?
Nope, you can 100% do that. Let cool and store in the fridge, then continue the next day. Enjoy!
How much nutrients yeast added
The nutritional yeast adds approximately 70 calories, 7-8g carbs, 9g protein, minimal fat <1g, 4g fiber, and 1mg iron
This was incredible! I made this a couple nights ago and am already making it again today.
Thank you!
That’s awesome! We’re so happy you enjoyed it enough to want to make it again!!
Made this last night – delicious as are all your recipes! Thanks for putting in all the hard work and creating go to recipes for my family.
We’re so glad you enjoyed it!
I made this soup bowl for Superbowl. What a tasty win!
Thank you so much! We truly appreciate you giving the recipe a try!
Made this tonight. Was unsure if I received the silky texture or not. I would recommend saving some apples to put on top with the pecans. The flavors though. You never fail with providing that!
Thank you so much for giving the recipe a try! We’re happy to hear that you enjoyed it!