Preheat oven to 350º F.
Place cubed sweet potatoes, sliced apples, and onion wedges in a bowl. Drizzle olive oil on top, and add salt, pepper, nutmeg, cinnamon, and smoked paprika. Toss to coat, then transfer to a baking sheet, evenly spreading all of the ingredients. Roast for 35 minutes or until sweet potatoes are tender and can be pierced with a fork.
When done, transfer the roasted sweet potatoes, apples, and onions to a high-powered blender. (Depending on your blender, you might have to do this in batches.) Add the vegetable broth and chipotle hot sauce. Blend on high until the mixture is completely puréed, leaving you with a velvety smooth texture.
Transfer to bowls, drizzle with extra chipotle hot sauce, and top with vegetable/root chips and fresh parsley. (Feel free to use croutons instead, or serve with bread).