Apple and Sweet Potato Soup

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How about a soup that tastes like a dessert? Wouldn’t you want to make that recipe? If you are a fan of sweet potatoes then here’s a soup that will leave your taste buds screaming for more! This recipe is a simple one to make and after about an hour of prep and cooking time, you have 4 to 6 healthy servings.

When we are looking through the fall recipes we already love to make, we usually think of using the ones with apples and sweet potatoes because they always complement each other in any recipe we use them in. With apples being in season and fall weather upon us, now is the perfect time to prepare this delicious tasting soup!

When serving this soup up, pair it with a healthy slice of homemade zucchini, banana, pumpkin, or white bread and your favorite homemade apple butter. Remember, soup can be the center foundation for our meals any time of year, they are easy to make, healthy for us, and hot or cold they’re delicious!

sweet potato soup

Ingredients:

  • 3 pounds of sweet potatoes
  • 1 tablespoon of olive oil
  • 1 onion
  • 1 celery stalk
  • 1 apple
  • 2 teaspoons of salt
  • ½ teaspoon of black pepper

Directions:

Heat oven to 400 degrees.

Clean then prick the sweet potatoes with a fork, place them on a baking sheet and bake until tender, approximately 40 to 45 minutes.

While the sweet potatoes are roasting, heat the oil in a large saucepan over medium to high heat.

Once the oil is heated, add the onion, celery, and apple into the pan, then cook, stir occasionally till ingredients are soft, about 10 to 12 minutes.

Once you have removed the potatoes from the oven, cut them in half and scoop out the insides of each and add this to the saucepan.

Add 6 cups of water, the 2 teaspoons of salt, and 1/2 teaspoon of pepper. Cook until heated through, 8 to 10 minutes.

Puree your soup in the saucepan using a handheld immersion blender, or use a regular blender but puree in smaller amounts to save on your blender.

To reach your desired consistency it may become necessary to add a little more water to the soup mixture, do so slowly.

Serve warm in a bowl, mug, or hollowed out pumpkin!

Garnish the soup top with cinnamon, pecans, walnuts, and thin slices of apples, delish!

ENJOY! From: “In the Kitchen with Sheryl”

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