Roasted Sweet Potato and Apple Soup

Preheat oven to 450 degrees (F).

1. While the oven is heating, use a fork to puncture the skin on the sweet potatoes. Arrange them on a foil-lined baking sheet and when the oven is ready, put the baking sheet on the middle rack for about 45 minutes, or until the sweet potatoes are tender.

2. Once the sweet potatoes have been in the oven for about 35 minutes, chop the apples, onion and celery.

3. Heat the butter in a large Dutch oven. Add the apples and cook for a few minutes until they begin to soften. Add the onions and celery, cooking until the onions are transparent.

4. Leave the apples, onions and celery cooking on low heat while the sweet potatoes finish roasting. Once done with roasting, remove the sweet potatoes from the skins by cutting in half and scooping the insides out with a spoon and add the insides straight into the pot with the apples, onions and celery. (It can be helpful to fold a piece of foil in half several times and use this to hold the sweet potatoes while scooping to avoid burning hands).

5. Add 5 cups of water to the Dutch oven and turn up the heat to heat through, but not to boiling. Add salt and pepper to taste.

6. Once the soup is heated through, remove from heat and let cool slightly. Once it has cooled a bit, use an immersion blender to blend until smooth. (This can also be done in a stand alone blender by pouring it in batches into the blender – but be careful of the steam if using this method)

Enjoy with toasted bread or croutons.

This soup freezes well in smaller containers and will also keep well in the fridge since it does not contain any milk or cream.