Preheat oven to 400 degrees. Poke sweet potatoes with a fork, place in a roasting pan and cook 1-1 ½ hours, until tender. Let slightly cool, then peel sweet potatoes and discard peels. Heat butter to medium in a Dutch oven. Add onion and sauté 2-3 minutes until soft. Add apples and sauté 3-4 minutes, until soft. Stir in salt, nutmeg, black pepper and cayenne. Stir in cooked sweet potatoes and vegetable stock and bring to a simmer. Cook 10-15 minutes with lid on. Remove from the heat and use an immersion blender to puree soup until very smooth. Stir in balsamic vinegar, coconut milk and maple syrup. Taste and adjust seasoning, if necessary.
View the recipe instructions at The Gourmet RD
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