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Roasted Sweet Potato and Apple Soup

Photo: Ken Kochey; Styling: Marcus Hay
Prep time 20 mins
Other time 40 mins
Yield Makes 8 servings


  • 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

Nutrition Information

  • calories 166
  • caloriesfromfat 9 %
  • protein 3 g
  • carbohydrate 35 g
  • sugars 13 g
  • fiber 6 g
  • fat 2 g
  • satfat 0 g
  • sodium 577 mg
  • cholesterol 0 mg

How to Make It

  1. 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.