ROASTED SWEET POTATO AND APPLE SOUP

ROASTED SWEET POTATO AND APPLE SOUP image

Yield 8

Number Of Ingredients 6

3 pounds sweet potatoes
1 tablespoon olive oil
1 onion, chopped
1 celery stalk, sliced
1 apple (such as Granny Smith or Empire), peeled and thinly sliced
Kosher salt and black pepper

Steps:

1. Heat oven to 400° F. Prick the potatoes with a fork, place on baking sheet, and roast until tender, 40 to 45 minutes. 2. 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 to 12 minutes. 3. Halve the potatoes, scoop out the flesh, and add to the saucepan. Add 6 cups water, 2 teaspoons salt and ½ teaspoon pepper. Cook until heated through, 8 to 10 minutes. 4. 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. Notes: You can substitute 1 cup of low sodium chicken broth for 1 cup of water, which might add a richer flavor. Also, if you're looking to kick up the cream factor of this soup, 1/4 of heavy cream was all it took to create that silky smooth texture.