Yummy, this soup is delicious and perfect for Fall. I got this from Real Simple Magazine. Enjoy.
Roasted Sweet Potato and Apple Soup
3 lbs. sweet potatoes
1 Tablespoon olive oil
1 onion, chopped
1 celery stalk, sliced
1 apple (Granny Smith or Empire)
Salt and Black Pepper
Heat oven to 400 degrees. Prick the potatoes with a fork, place on a baking sheet, and roast until tender, about an hour.
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.
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