Mild cannellini beans give the soup body and protein without distracting from the rich sweet potato flavor. Chopped apple and Greek yogurt on top add a tart and tangy contrast, while adding a deliciously sweet and creamy flavor without all of the fat. Double the batch and freeze the extra for future dinners.
1/4 cup water
2 pounds sweet potatoes, cut lengthwise into quarters
2 teaspoons butter
1 cup chopped red onion
1 tablespoon chopped fresh sage
5 garlic cloves, minced
2 cups unsalted chicken stock (such as Swanson)
1 cup canned unsalted cannellini beans, rinsed and drained
1 cup 2% reduced-fat milk
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper, divided
1 cup diced apple
1/4 cup plain 2% reduced-fat Greek yogurt
Est. added sugars g
How to Make It
Place 1/4 cup water and potatoes in a microwave-safe 8-inch square baking dish. Cover with plastic wrap; pierce plastic 3 or 4 times with a fork. Microwave at HIGH 15 minutes or until potatoes are very tender. Remove plastic wrap; cool.
Melt butter in a large Dutch oven over medium heat. Add onion, sage, and garlic; cook 7 minutes or until tender, stirring occasionally. Add stock; bring to a simmer.
Remove potato skins; discard skins. Place potatoes, stock mixture, beans, milk, salt, and 1/4 teaspoon black pepper in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in lid; process until smooth. Return pureed soup to pan over medium heat; cook 4 to 5 minutes or until thoroughly heated.
Divide soup among 4 bowls; top each serving with 1/4 cup apple and 1 tablespoon yogurt. Sprinkle evenly with remaining 1/4 teaspoon pepper.