Roasted Sweet Potato And Apple Soup
- 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
- Heat oven to 400u0b0 F. Prick the potatoes with a fork, place on a baking sheet, and roast until tender, 40 to 45 minutes.
- 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.
- Halve the potatoes, scoop out the flesh, and add to the saucepan. Add 6 cups water, 2 teaspoons salt, and 1/2 teaspoon pepper. Cook until heated through, 8 to 10 minutes.
- 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.
sweet potatoes, olive oil, onion, celery stalk, apple, kosher salt
Taken from www.myrecipes.com/recipe/roasted-sweet-potato-apple-soup (may not work)