I love the fall! I love fall food! Let me share with you a recipe that had Ralph and I licking our lips all week last week.
Roasted Sweet Potato and Apple Soup
from Real Simple
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 400° 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.
Yield: Makes 8 servings
I'm pretty sure we didn't need to add any water. It made a lot for the two of us, but it made great leftovers all week! We served it with grilled venison steaks one night and grilled venison chops another. McCormick's makes this Grill Mates Cinnamon Chipotle Rub that was a fantastic complement to both the meat and the soup. Thanks, Mom and Dad, for the yummy meat and the rub!