Sweet Potato, Squash, & Apple Soup

December 10, 2006 at 4:07 am 32 comments

I found this delicious, simple soup in How it All Vegan. I’ve made this twice in one week. You MUST try it. The sandwich next to the soup is my latest obsession. Hummus and avocado sandwich. Oh. My. Goodness. I love them. I’ve been eating them daily. Matt loves it when I breathe garlic hummus breath on him. He says he can smell it from every pore in my being. Hmmmm…it’s not gonna stop me. Yum yum. I digress. Here is the recipe:

Sweet Potato, Squash, & Apple Soup
1 medium onion
1 T olive oil
2 cups veggie stock
2 cups butternut squash, peeled and diced
2 cups sweet potatoes or yams, peeled and diced
2-3 medium apples, cored and diced
1/2 tsp salt
1/2 tsp pepper
1/2 tsp nutmeg
1/4 tsp cayenne pepper (optional)

In a large soup pot, saute the onions in oil on medium high heat until translucent. Add the stock, squash, potatoes, apples, and salt, pepper, nutmeg, and cayenne and bring it to a boil. Turn down the heat and simmer for 30 minutes. Take 2 ladles’ worth of veggies and 1 ladle of stock and blend in the blender or food processor until smooth. Return to soup pot and stir together before serving. Makes 4-6 servings.

This soup makes great leftovers too…all the goodness soaks together.


Entry filed under: Soup.

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32 Comments Add your own

  • 1. Anonymous  |  December 10, 2006 at 2:49 pm

    Sounds great! I’m going to make it this week!

  • 2. km  |  December 10, 2006 at 8:47 pm

    I think I’ll make it in my new house…just a few days left!

  • 3. Malva  |  December 11, 2006 at 2:37 pm

    Thanks for the recipe! I was looking at the butternut squash on the kitchen counter last night telling my husband we should make soup with it. Very timely!

  • 4. Too Nice for Her Own Good  |  December 11, 2006 at 5:36 pm

    That soup looks amazing–as do the sandwiches–thanks so much for sharing! I think I’ll be off to the market at lunch for some avacados!

  • 5. Anonymous  |  December 12, 2006 at 8:45 pm

    That looks like a good soup.

    Sara, before you leave town I recommend stopping in an Asian food store (I like the one on E.9th and University, but there are others) to stock up on dried lemongrass, galanga (related to ginger) and kaffir lime leaves. These will keep for a long time and may be hard to find in Bozeman.

    Then in Montana you can make this not-spicy-at-all Thai soup with butternut squash, sweet potatoes or any deep orange squash:

    one or two cans coconut milk (depending on how rich you like your soup)
    3 to 4 cups veggie stock (or a little less if you used two cans coconut milk)
    10 pieces dried galanga
    1 or 2 Tbsp dried lemongrass (depending on how strong a flavor you like)
    10 dried kaffir lime leaves (frozen also works well, but this is not practical to take on the road!)
    10 peppercorns if you like (I usually leave out)
    3 to 4 cups peeled and diced butternut squash (or other winter squash or sweet potatoes)
    one cake firm or extra-firm tofu, diced
    1 can straw mushrooms, rinsed and drained (I leave this out because my husband doesn’t like them)
    a few scallions or one leek, sliced thin (ok to leave this out if you haven’t got any)
    1 Tbsp soy sauce or tamari
    2 Tbsp lime juice (lemon juice can be substituted)
    chopped fresh cilantro if you like (I leave this out)

    Combine coconut milk and stock in a soup pot and bring to boil. Stir in lemongrass, galanga, lime leaves, and peppercorns, if using, and reduce to a simmer. (Note: if using fresh lemongrass, take three or four stalks, peel off outer layer, chop off tough tops and bottoms and chop into two-inch pieces before adding to the soup.)

    Meanwhile, cut squash and add to soup with mushrooms, if using. Bring soup back to a boil, then simmer for 10 minutes. Add tofu and cook until squash is tender.

    Use tongs to remove galanga, lime leaves and fresh lemongrass, if using. (If using dried lemongrass the pieces will be too small for you to remove them all–just warn eaters to fish them out of the soup.)

    Add remaining ingredients, stir and serve hot. If you’re using leeks instead of scallions, you might want to cook for a few more minutes before serving. If you like your soup salty, you may want to add a little extra salt or soy sauce.

    You can also add other vegetables, fresh or frozen, to this soup. Just make sure they are cooked before you fish out the dried spices and add the final ingredients.


    Laurie Belin

  • 6. Anonymous  |  December 13, 2006 at 8:07 pm

    We made this soup last night, and it was, of course, excellent. (Sara has yet to post a yucky recipe) I got a little carried away with the sweet potatoes and squash, so I had to add a lot more broth and some water and more spices to compensate. I threw in some quinoa at the end, which was good too– but I probably used too much because the soup got VERY thick after a while! Oh well– still tasty!

  • 7. Anonymous  |  December 22, 2006 at 8:52 pm

    Sara I tried your hummus and avacado sandwich and it’s amazing! Thanks for giving me a new obsession!

  • 8. Anonymous  |  December 26, 2006 at 1:58 am

    Looks good, have a merry christmas!

  • 9. Urban Vegan  |  December 28, 2006 at 5:14 pm

    Looks wonderful–perfect winter comfort food.

  • 10. Rea  |  January 2, 2007 at 2:20 pm

    Yumm! I got a little carried away this weekend. First I made some sprouted wheat bread. Then I made my first ever homemade hummus. Then I wondered what to do with it, so I tried your sandwich idea. All I can do is echo… Oh. My. Goodness!
    I think I’ll be baking and hummus making a lot more.

  • 11. willow  |  January 7, 2007 at 8:24 pm

    I made this today with my last butternut squash of the season, excellent, I’ll definitely make it again next autumn.

  • 12. The Frum Hippie  |  January 7, 2007 at 11:05 pm

    I can’t say enough good things about this soup. It was absolutely delicious, and so simple. My guests were asking for more.. YUM!
    Thanks Sara!

  • 13. Anonymous  |  January 8, 2007 at 7:26 pm

    I noticed in a previous post your chick peas for Indian dishes. Any great chick pea Indian recipes you could share?

  • 14. The Frum Hippie  |  January 11, 2007 at 11:14 pm

    I forgot to say before – I didn’t have nutmeg and used cinnamon – delish.

  • 15. Shannon  |  January 12, 2007 at 8:03 pm

    Hi Sara,

    In order to make the sandwich, do I just throw in 1 avacado with the hummus while I’m making it? Or do I spread the hummus on one side of the sandwich and the avacado on the other side?

  • 16. Sara  |  January 12, 2007 at 8:13 pm

    I mix them up separately. I mash the avocado in a bowl with lemon juice and salt to taste. Then smear them on each side of the bread and enjoy.

  • 17. Anonymous  |  January 19, 2007 at 3:54 am

    frum hippie, if you ever want to substitute for nutmeg, ground cardamom also works great. This is my secret for pumpkin pies or breads as well!


  • 18. TC  |  January 24, 2007 at 3:20 pm

    This looks so wonderful, I just had to save it. I am going to try to keep that hummus and avocado sandwich in mind too. I’ll bet that will be yummy!

  • 19. Lauren  |  January 31, 2007 at 6:44 pm

    mmmmm….DELISH! we aren’t veggies or vegans, but nonetheless, this looked too yummy to pass up. we had the soup and sandwiches for dinner last night, and this recipe gets 2 thumbs way up from our little family 🙂 i fact, i’m heating up leftovers for lunch as i type…

  • 20. Michelle  |  February 13, 2007 at 11:53 am

    Another person coming in from a link in the Mothering forums … conceptually speaking this soup sort of reminds me of an apple/coconut indian split pea soup recipe I have. I’ll have to dig it out.

  • 21. L.L. Barkat  |  February 16, 2007 at 7:54 pm

    To Anonymous looking for Chickpeas:
    I’ll post an authentic (meaning my Indian mother-in-law taught me) Indian Chickpea recipe next Friday on greeninventionscentral.blogspot.com. For a pic to whet your appetite, go to my flickr account…


    Sara, the sandwich looks awesome! I’m a hummus lover, and it’s just so good for the kids nutritional needs!

  • 22. L.L. Barkat  |  February 20, 2007 at 2:02 pm

    we tried the hummus and avocado… awesome!

  • 23. KleoPatra  |  February 21, 2007 at 7:07 am

    Hi Sara, how are you? This soup sounds (and looks) so good!

  • 24. jessica  |  June 13, 2007 at 8:01 pm

    the sandwich looked so good, i made my own version: tomatoe, avocado and alfalfa sprouts! delicious! thanks for the recipies 🙂

  • 25. Jeannine  |  February 8, 2008 at 1:06 am

    Had this tonight and I’m going to link people here for the recipe. Absolutely delicious!

  • 26. elana  |  October 20, 2010 at 2:52 pm

    can’t wait to make this! any idea whether leftovers can be frozen?

  • 27. chickiepea  |  November 17, 2010 at 10:31 am

    A friend just shared this post with me. It sounds delicious 🙂

  • 28. Fall Soup Roundup | Oops! I Craft my Pants  |  May 12, 2014 at 9:46 pm

    […] Turkey Chili Taco Soup.2. Chick Pea Soup.3. Squash Soup.4. Sweet Potato, Squash, & Apple Soup.5. Broccoli Cheddar Soup.6. Winter Squash Soup with Gruyere Croutons7. Spicy Lentil Soup8. […]

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