Maple Sweet Potato Soup

This easy pureed maple sweet potato soup is made with simple ingredients and filled with flavor from coconut milk, apple, pure maple syrup and balsamic vinegar.

If you’re one of those who think pureed soups are baby food – just set that thought aside and try this soup. 

I think you’ll be licking the bowl.

How to make maple sweet potato soup

Featured Ingredients

• Sweet potatoes: You can roast, steam or microwave the sweet potatoes before adding them to the soup.
• Onion: Always start a soup with at least one aromatic.
• Apples: A few apples add sweetness and a unique flavor to the soup.
• Spices: Nutmeg, cayenne, salt and pepper.
• Stock: A few cups of vegetable stock or broth adds immense flavor.
• Balsamic vinegar: I always add something acidic to finish my soup to give it a unique and elevated flavor.
• Coconut milk: A can of coconut milk adds flavor and so much creaminess.
• Maple syrup: A little sweetness rounds everything out.

Step-by-Step Instructions

1. Preheat oven to 400 degrees. Poke sweet potatoes with a fork, place in a roasting pan and cook 1-1 ½ hours, until tender.
   • Let slightly cool, then peel sweet potatoes and discard peels.
   • Alternatively, microwave or steam the sweet potatoes until tender.
2. Heat butter to medium in a Dutch oven.
   • Add the onion and sauté 2-3 minutes until soft.
   • Add the apples and sauté 3-4 minutes, until soft.
3. Stir in salt, nutmeg, black pepper and cayenne.
   • Stir in cooked sweet potatoes and vegetable stock and bring to a simmer.
   • Cook 10-15 minutes with lid on or until the apples and sweet potato are very tender.
4. Remove from the heat and use an immersion blender to puree soup until very smooth.
   • Alternatively, transfer the soup to a blender and puree until smooth.
   • Let the soup cool before pureeing in a blender, though (to avoid a soup explosion!).
5. Stir in the coconut milk, balsamic vinegar and maple syrup.
   • Taste and adjust seasoning, if necessary.

Recipe Substitutions and Alternatives

• For the sweet potatoes: Try with butternut squash or pumpkin instead.
• For the apples: You can use carrots instead or skip the apple and use more sweet potato.
• For the stock: Use store-bought vegetable or chicken stock or broth or make your own.
  • You can also make your own with boullion (I like Better Than Bouillon brand).
• For the balsamic vinegar: You could use a little bit of apple cider vinegar or fresh lemon juice instead.
• For the coconut milk: You could use a few tablespoons of half and half or cream.
• For the maple syrup: Try with honey or granulated sugar instead.

Nutrition Considerations

• To make this gluten free: This recipe does not contain gluten.
  • Be sure all ingredients you use are gluten free.
• To make this dairy free: This recipe does not contain dairy.
• To make this vegan: This recipe is vegan as written.
• To make this nut free: This recipe does not contain nuts.
  • Be sure all ingredients you choose are nut free.
• To make this egg free: This recipe does not contain eggs.

The best fall soup recipes:

• Carrot Ginger Soup
• Broccoli Cheese Soup
• Instant Pot Potato Leek Soup
• Curry Sweet Potato Soup
• Old-Fashioned Chicken Noodle Soup
• Butternut Squash Apple Soup

Maple Sweet Potato Soup

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This easy pureed sweet potato soup is made with simple ingredients and filled with flavor from pure maple syrup, coconut milk, apple and balsamic vinegar. 

• Author: Julie Andrews
• Prep Time: 15-20 mins
• Cook Time: 30-35 mins
• Total Time: 45-55 mins
• Yield: Serves 8
• Category: Soup
• Method: Baking, Stove-Top
• Cuisine: American, Vegetarian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 ½ pounds sweet potatoes
• 3 tablespoons oil or butter
• ½ medium onion, peeled and diced
• 2 medium apples, skins on, diced
• 1 ½–2 teaspoons coarse salt
• 1 teaspoon ground nutmeg
• 1 teaspoon ground black pepper
• ½ teaspoon cayenne pepper
• 2 cups unsalted vegetable stock
• 15-ounce can full fat canned coconut milk
• 1 tablespoon balsamic vinegar
• 4 tablespoons pure maple syrup

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Instructions

1. Preheat oven to 400 degrees. Poke sweet potatoes with a fork, place in a roasting pan and cook 1-1 ½ hours, until tender. Let slightly cool, then peel sweet potatoes and discard peels. Alternatively, microwave or steam the sweet potatoes until tender.
2. Heat butter to medium in a Dutch oven. Add onion and sauté 2-3 minutes until soft. Add apples and sauté 3-4 minutes, until soft.
3. Stir in salt, nutmeg, black pepper and cayenne. Stir in cooked sweet potatoes and vegetable stock and bring to a simmer. Cook 10-15 minutes with lid on or until the apples and sweet potato are very tender.
4. Remove from the heat and use an immersion blender to puree soup until very smooth.
5. Stir in the coconut milk, balsamic vinegar and maple syrup. Taste and adjust seasoning, if necessary.

Nutrition

• Serving Size: 1/8 of recipe
• Calories: 292
• Sugar: 16g
• Sodium: 131mg
• Fat: 20g
• Saturated Fat: 16g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 1g
• Cholesterol: 13mg