• 2 medium sweet potatoes, peeled & cut into medium chunks
  • 1 firm apple (Gala, Pazazz, Regent), peeled, cored, & quartered
  • 1 medium yellow onion, peeled & quartered
  • 2 whole garlic cloves, peeled
  • 2 Tbsp olive oil
  • salt & pepper, to taste
  • 3 to 4 cups chicken or vegetable broth
  • 3/4c nonfat sour cream, optional


  1. Preheat oven to 450*
  2. Arrange sweet potatoes, apples, onion, & garlic in roasting pan.  Toss with oil and salt & pepper.  Roast for 30 minutes or until soft, stirring every 10 minutes.
  3. Puree the apples and veggies in a blender or food processor (or use an immersion blender right in a stock pot), adding just enough broth to cover roasted mixture.  Add more broth to the blender until the soup reaches desired consistency..
  4. Warm the soup over low heat in a stock pot until ready to serve.
  5. Serve with sour cream for creamier taste.  You could also add 1/4 – 1/2 tsp ground chili pepper before blending for a spicier flavor.

Notes: Add 1/4 – 1/2 tsp chili pepper before blending for a spicier flavor.
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