Spiced Apple and Sweet Potato Soup with Cinnamon

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A velvety soup blending roasted sweet potatoes and tart apples, enhanced with warm cinnamon and ginger for a cozy fall starter. This american-inspired halloween (vegan option) ready in about 55 minutes pairs sweet potatoes, tart apple, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 large (about 2 lbs), peeled and diced into 1-inch cubes sweet potatoes
• 1 large, peeled, cored, and diced tart apple
• 1 medium, chopped yellow onion
• 3, minced garlic cloves
• 4 cups vegetable broth
• 1 1/2 tsp ground cinnamon
• 1 tsp ground ginger
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup (optional for garnish) plain Greek yogurt
• 1 tbsp for garnish fresh thyme leaves

Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 lbs diced sweet potatoes with 2 tbsp olive oil and 1/2 tsp salt on a baking sheet. Roast for 25 minutes until golden and tender.
2. Step 2: In a large pot over medium heat, warm 1 tbsp olive oil and add 1 chopped yellow onion and 3 minced garlic cloves. Sauté for 5 minutes until translucent and fragrant.
3. Step 3: Add 1 large diced tart apple, 1 1/2 tsp ground cinnamon, and 1 tsp ground ginger to the pot. Stir for 2 minutes until spices are fragrant.
4. Step 4: Add the roasted sweet potatoes and 4 cups vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
5. Step 5: Use an immersion blender to puree the soup until smooth and creamy, or carefully transfer to a blender in batches.
6. Step 6: Season with 1 tsp salt and 1/2 tsp black pepper to taste.
7. Step 7: Serve hot with a dollop of 1/2 cup plain Greek yogurt and sprinkle 1 tbsp fresh thyme leaves on top for an herby contrast.