Sweet potato, apple & pancetta cream soup

Sweet potato, apple & pancetta cream soup
0 vote

The perfect fix to use some old apples.

If you don’t have a microwave, you can dry the pancetta slices in the oven. Preheat the oven to 400°F and lay the pancetta onto a baking sheet lined with parchment paper. Top with another parchment paper and another baking sheet and bake for about 15 minutes, till the slices are nice and crispy.

Photo credit: Cindy Boyce

  • Serves4 to 6
  • Prep time15 min
  • Cook time40 min
  • Timeout30 mins
  • FreezingFreezes well


  • 2 tablespoons of butter
  • 1 onion, chopped
  • 3 cups of sweet potatoes, peeled and diced
  • 2 cups of apples, chopped
  • Salt & pepper, as preferred
  • 3 cups of chicken broth
  • 1/2 cup of fresh basil, chopped
  • 4 to 6 slices of pancetta


  1. Heat the butter in a large pot over medium heat, then cook the onion, sweet potatoes and apples for 8 minutes. Season.
  2. Add the chicken broth, bring to a boil and simmer for 30 minutes. Add the chopped basil.
  3. Blend the soup until smooth with a food processor or a hand-held mixer. Adjust seasoning if needed, then set aside.
  4. Lay the pancetta slices onto a paper towel and cook in the microwave for a minute.
  5. Garnish the soup with dried slices of pancetta and serve.

Tips & tricks

Keeps for 5 days in the refrigerator. Can be frozen for 3 months.

Recipe published on August 19, 2018