- 2 tablespoons olive oil
- 1 medium onion, chopped
- kosher salt and black pepper
- 2 pounds medium sweet potatoes (about 3), peeled and cut into 3/4-inch pieces
- 3 apples (such as Granny Smith or Pink Lady), 1 peeled and chopped and 2 thinly sliced
- 2 cups low-sodium vegetable broth
- pinch ground nutmeg
- 4 ounces blue cheese (such as Gorgonzola or Stilton)
- 1/3 cup walnuts
- 16 crackers or crostini
1. Heat the oil in a large saucepan over medium heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until tender, 6 to 8 minutes.
2. Add the sweet potatoes, chopped apple, broth, nutmeg, and 1½ cups water to the saucepan. Bring to a boil, reduce heat, and simmer, covered, until the potatoes are tender, 12 to 15 minutes. Use a handheld immersion blender in the saucepan to puree.
3. Serve the soup with the blue cheese, walnuts, crackers, and sliced apples.
This was an unbelievably simple, yet rich dinner. We served it with almonds and a Gorgonzola (which I also crumbled into the soup) along with some white wine.