This Weight Watchers-friendly Sweet Potato Soup is a comforting and creamy soup that’s low in points and packed with nutrients. Roasted sweet potatoes, zucchini, onions, and apples are blended with broth and milk for a simple yet satisfying meal.
This 3-Point soup is so easy to make and the roasting of the vegetables gives it great depth of flavor. It’s versatile, too! Add other veggies like bell peppers, leeks, or even cauliflower to use up what you have on hand.
And if you are looking for even more weight watchers friendly soups, be sure to check out my weight watchers soup collection.

Why you should try this Sweet Potato Soup?
- If you’re tired of the same old pumpkin and squash soups, this Sweet Potato Soup is a refreshing addition to your comfort food repertoire. It offers a similar cozy feeling but with a very different flavor.
- This recipe is perfect for those who prefer a more relaxed approach to cooking. There’s no need for precise chopping – just cut the ingredients into roughly similar-sized chunks and you’re good to go. In fact, if some pieces are smaller, they’ll roast faster, adding a deeper, smoky flavor to the final product.
- Sweet Potato Soup is budget-friendly, freezes well, and is an excellent way to use sweet potatoes when they’re in season.
- It’s a versatile recipe that can be enjoyed year-round.
- This soup is packed with nutrients. Sweet potatoes are rich in vitamins A and C, while zucchini adds extra fiber and vitamins.
Preparation time: 15 minutes
Cooking time: 45 minutes
Servings: 6
Serving size: 1 3/4 cups (400 ml)
3 WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.)
Ingredients:

- 1 large onion, roughly chopped (200 g)
- 2 medium zucchini, chopped (400 g)
- 3 medium sweet potatoes, peeled and cubed (600 g)
- 1 medium apple (90 g)
- 4 cups chicken broth (960 ml)
- 1 cup skim milk (240 ml)
- 1 teaspoon vegetable oil (5 ml)
- 2 cloves garlic, minced (6 g)
- ¼ cup unsalted peanuts, chopped, for topping (35 g)
- Salt and pepper to taste
Instructions:
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the chopped onion, zucchini, apple, and sweet potatoes. Drizzle with 1 teaspoon of vegetable oil and add the minced garlic. Toss everything together until the vegetables are evenly coated with oil and garlic.
- Spread the vegetable mixture on a large baking sheet in a single layer. Make sure the vegetables aren’t overcrowded to ensure even roasting.
- Place the baking sheet in the preheated oven and roast for about 25-30 minutes, or until the vegetables are tender and lightly caramelized. Stir once halfway through cooking to ensure even browning.
- Once the vegetables are roasted, remove them from the oven and let them cool slightly for about 5 minutes.
- Transfer the roasted vegetables to a large pot. Add 3 cups of the chicken broth and bring the mixture to a simmer over medium heat.
- Using an immersion blender, carefully blend the vegetables and broth until smooth. If you don’t have an immersion blender, you can transfer the mixture in batches to a regular blender, being careful when blending hot liquids.
- Once the soup is smooth, stir in the skim milk and the remaining 1 cup of chicken broth. Adjust the consistency to your liking by adding more broth if you prefer a thinner soup.
- Season with salt and pepper to taste. Remember, the amount of salt needed will depend on the saltiness of your chicken broth.
- Simmer the soup for an additional 5-10 minutes to ensure all flavors are well combined and the soup is heated through.
- Serve the soup hot, garnished with a sprinkle of chopped peanuts on top for added crunch and flavor.
- For storage, let the soup cool completely before transferring to airtight containers. It will keep in the refrigerator for up to 5 days or in the freezer for up to 3 months.



Note: If you’re following Weight Watchers, remember to account for the peanuts in your daily points. You can also omit them or use a lower-point topping if preferred.
Variations and Substitutions
- For a different flavor, try swapping the skim milk for coconut milk or yogurt. Both options will change the taste significantly but yield delicious results. Remember to adjust your WW points accordingly if using higher-fat alternatives.
- Consider replacing the onion with leeks for a different flavor. Leeks offer a milder, slightly sweet onion taste that pairs beautifully with the sweet potatoes.
- For added protein, consider stirring in some cooked, diced chicken breast or crispy tofu cubes after blending. This can turn your soup into a more substantial meal.
- Experiment with different spices. A pinch of curry powder or a dash of smoked paprika are a good option too.
Tips and Tricks for Making Sweet Potato Soup
- Sweet potatoes tend to darken quickly once peeled. To prevent this, peel them under running water and immediately submerge them in water with a few drops of vinegar. This will keep them fresh-looking until you’re ready to roast.
- Don’t skip the toppings – they’re crucial for adding extra texture and visual appeal. A dollop of Greek yogurt and a sprinkle of nuts or seeds can elevate your soup from good to great.
- Adjust the soup’s consistency to your liking by adding more vegetable broth for a thinner soup or using less liquid for a thicker version. Remember, the soup will thicken slightly as it cools.
- Don’t rush the roasting process. Allow the vegetables to caramelize in the oven. Look for golden-brown edges on your sweet potatoes and onions.
Sweet Potato Soup

Ingredients
- 1 large onion, roughly chopped (200 g)
- 2 medium zucchini, chopped (400 g)
- 3 medium sweet potatoes, peeled and cubed (600 g)
- 1 medium apple, 90 g
- 4 cups chicken broth, 960 ml
- 1 cup skim milk, 240 ml
- 1 teaspoon vegetable oil, 5 ml
- 2 cloves garlic, minced (6 g)
- ¼ cup unsalted peanuts, chopped, for topping (35 g)
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the chopped onion, zucchini, apple and sweet potatoes. Drizzle with 1 teaspoon of vegetable oil and add the minced garlic. Toss everything together until the vegetables are evenly coated with oil and garlic.
- Spread the vegetable mixture on a large baking sheet in a single layer. Make sure the vegetables aren’t overcrowded to ensure even roasting.
- Place the baking sheet in the preheated oven and roast for about 25-30 minutes, or until the vegetables are tender and lightly caramelized. Stir once halfway through cooking to ensure even browning.
- Once the vegetables are roasted, remove them from the oven and let them cool slightly for about 5 minutes.
- Transfer the roasted vegetables to a large pot. Add 3 cups of the chicken broth and bring the mixture to a simmer over medium heat.
- Using an immersion blender, carefully blend the vegetables and broth until smooth. If you don’t have an immersion blender, you can transfer the mixture in batches to a regular blender, being careful when blending hot liquids.
- Once the soup is smooth, stir in the skim milk and the remaining 1 cup of chicken broth. Adjust the consistency to your liking by adding more broth if you prefer a thinner soup.
- Season with salt and pepper to taste. Remember, the amount of salt needed will depend on the saltiness of your chicken broth.
- Simmer the soup for an additional 5-10 minutes to ensure all flavors are well combined and the soup is heated through.
- Serve the soup hot, garnished with a sprinkle of chopped peanuts on top for added crunch and flavor.
- For storage, let the soup cool completely before transferring to airtight containers. It will keep in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.