• 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!