Roasted Sweet Potato and Apple Soup
  • Cooking Time: 1 hour
  • Servings: 8
  • Preparation Time: 20 minutes
  • 3 pounds sweet potatoes
  • 1 tbs olive oil
  • 1 onion
  • 1 celery stalk
  • 1 apple (I prefer Braeburn or Honey Crisp)
  • sea salt and ground black pepper
  1. 1) Heat oven to 400 F
  2. 2) Prick the potatoes with a fork, place on a baking sheet, and roast until tender, 40-45 minutes
  3. 3) Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the onion, celery, and apple and cook, stirring occasionally, until soft, 10-12 minutes
  4. 4) Halve the potatoes, scoop out the flesh, and add to the saucepan. Add 6 cups of water, 2 teaspoons of salt, and 1/2 teaspoon of pepper. Cook until heated through, 8-10 minutes.
  5. 5) Puree the soup in the saucepan using a handheld immersion blender (or, working in batches, a standard blender) Add water, if necessary, to reach the desired consistency.
I love hearty soups, and this is one of the best I've had. The celery and apples give it a nice crunch!