Ingredients
Scale
- 2 medium sweet potatoes (About 1lb. each)
- 2 Honeycrisp or Gala apples, sliced
- 3 Tbsps Extra virgin olive oil
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 4 cups vegetable stock
- 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 organic heavy cream
- 1–2 cups mild cheddar cheese, shredded or grated
- 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, and chop the onion.
- Spread sweet potatoes and apples on a baking sheet, drizzle with olive oil, and sprinkle cinnamon and nutmeg. Roast for about 25 minutes until tender.
- In a large pot over medium heat, sauté onions in olive oil until translucent, then add minced garlic.
- Add roasted sweet potatoes and apples to the pot along with vegetable stock; stir well.
- Blend the mixture until smooth using an immersion blender or regular blender.
- Stir in heavy cream and cheddar cheese until melted; adjust seasoning as needed.
- For the topping, mix chopped pecans, rolled oats, honey, flour, cinnamon, and softened butter in a bowl.
- Serve soup topped with a generous spoonful of pecan mixture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 330
- Sugar: 12g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 30mg