It’s brrrrrrr weather here in upstate NY, so Sunday afternoon I made “Roasted Sweet Potato and Apple Soup” from Real Simple magazine (October 2008). I froze half and we had the other half last night, with corn muffins and a little Waldorf salad. Lightish, but yummyish. If you need “stuff” in your soup, this isn’t for you, but what’s nice is that it tastes creamy without any cream at all. Easy, too!
3 pounds sweet potatoes
1 tablespoon olive oil
1 onion, chopped
1 celery stalk, sliced
1 apple, peeled and thinly sliced
Kosher salt and black pepper
- Heat oven to 400ºF. Prick the potatoes with a fork, place on a baking sheet, and roast until tender, 40-45 minutes. (Mine took a lot longer than this.)
- 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.
- 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, 8-10 minutes.
- Puree the soup in the saucepan using a handheld immersion blender. Add water, if necessary, to reach the desired consistency.
Stay warm!!
Whoa, this really sounds delicious!! I’ll have to try it.
I don’t have an immersion blender — how weird is the texture before blending? Would I need to puree it?
I suppose I could pour it into the blender, but I have had horrible things happen with hot liquids in a blender…