Ingredients
Scale
- 2 medium sweet potatoes
- 2 Honeycrisp or Gala apples
- 4 cups vegetable stock
- 1 cup organic heavy cream
- 1–2 cups mild cheddar cheese
- Raw pecans (for topping)
- 2 Tbsps Extra virgin olive oil
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 Tbsp Extra virgin olive oil
- 1/2 red onion, chopped
- 4 garlic cloves, minced
- 1 Tbsp raw honey, organic
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried parsley
- 1/2 tsp cayenne pepper
- 1 cup raw pecans, chopped
- 1/2 cup organic rolled oats
- 2 Tbsp raw honey, organic
- 1 Tbsp organic all-purpose flour
- 1 tsp ground cinnamon
- 2–3 Tbsps unsalted butter, softened at room temp.
Instructions
- Preheat your oven to 400°F (200°C). Peel and cube the sweet potatoes; slice the apples.
- Toss the sweet potatoes and apples with olive oil, cinnamon, nutmeg, salt, pepper, paprika, garlic powder, oregano, basil, and cayenne in a bowl. Spread on a baking sheet and roast for about 25 minutes until tender.
- In a large pot over medium heat, sauté chopped red onion and minced garlic in olive oil until fragrant.
- Add the roasted sweet potatoes and apples to the pot along with vegetable stock. Simmer for 10 minutes.
- Blend the soup until smooth using an immersion blender or standard blender.
- Stir in heavy cream and shredded cheddar cheese until melted through.
- For optional topping: Combine chopped pecans, rolled oats, honey, flour, cinnamon, and softened butter until crumbly.
- Serve warm with toppings if desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 12g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 40mg