My last night at home for Thanksgiving, it was just me and my mom since my dad had to head out of town for work. It had been cold and windy all day, typical Kansas November, and we’d been out running errands most of the day. When we got home, all we wanted was something warm and hearty, a glass of wine, and maybe some White Collar on Netflix.
My mom had picked up some truffle cheese, knowing how much I love truffles. So I decided to make another loaf of the amazing rosemary and olive oil bread I’d tried a couple days earlier and make grilled cheese sandwiches. Of course, we needed some kind of soup to go with it. So I did some searching and found this delicious, slightly-sweet and hearty soup as the perfect flavor pairing.
One thing I loved about this soup recipe was that it didn’t call for heavy cream, so it was a little healthier than many similar recipes. I also loved that you could make this in a normal amount of time instead of cooking it in a crockpot for several hours—I can’t always think ahead that much!
This looks like a perfect winter evening.
Heat the oven to 400 F, and wash and dry the sweet potatoes. Stab them a few times with a knife (so they don’t accidentally ‘splode), and roast for 40-45 minutes, until soft and cooked through.
Cut into 2-inch pieces, and set aside.
In a dutch oven or giant soup pan, heat 2 tablespoons of olive oil on medium. Add the diced onions and peeled, cored, and diced apples, and begin stirring.
Chop or mince up some fresh sage and add that as well.
Cook until the onions are soft and translucent (probably about ten minutes or so).
Add the apple cider (or juice) and the broth, and bring to a boil, then reduce to a simmer.
Cover the pot and let it simmer for about 15 minutes, until the apples are soft.
Add the sweet potatoes and cook for a few more minutes, just to make sure they’re soften.
Using an immersion blender, blend up the soup to your desired consistency. I like some chunks to remain for texture, but it’s totally up to you. If you don’t have an immersion blender, then you’ll need to transfer batches to a regular blender, but be careful not to burn yourself!
Add the milk, cinnamon, nutmeg, salt, and pepper, and stir in. Heat the soup back up to hot, then turn the heat down to low.
Here are the amazing rosemary olive oil bread and truffle cheese grilled cheese sandwiches we made.
Warm, hearty, with a little sweetness that paired so well with the salty sandwiches. Perfection.
Other soups that will keep you warm:
- Turkish Red Lentil Soup (Corba)
- Souper Jenny’s Hungarian Mushroom Soup
- Roasted Cauliflower & Aged White Cheddar Soup
- Goat Cheese Tomato Soup
Roasted Sweet Potato, Apple, & Sage Soup
- 3 red-skinned sweet potatoes
- 2 tablespoons of olive oil
- 1 apple, peeled, cored, and chopped into fairly small pieces
- 1 tablespoon of fresh sage, chopped
- 1/4 cup of apple cider (I used apple juice)
- 3 cups of vegetable broth
- 1 cup of 2 % milk
- 1 onion, diced
- Dash of cinnamon
- Dash of nutmeg
- Salt and pepper to taste
Preheat the oven to 400 F. Wash and dry sweet potatoes, and stab with a knife a few times so it doesn’t accidentally explode. Place the whole potatoes on a baking sheet and bake for 40-45 minutes, until soft and cooked through. Cut into 2-inch pieces. Set aside.
Pour the olive oil into a dutch oven or very large soup pot over medium heat. Add the onions, apples and sage, and cook until onions are soft and translucent (stirring periodically). Mix in the apple cider/juice and veggie broth. Bring the mixture to a boil, then reduce the heat to simmer. Cover and cook until the apples are soft, about 10-15 minutes. Remove the lid and add the potato chunks, cook for a few more minutes.
Using an immersion blender or transferring batches to a regular blender, blend until pureed (I left some chunks for texture). Add the milk, salt, pepper, cinnamon and nutmeg, and mix well. Serve with a garnish of cinnamon and sage leaves.
Original recipe here
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