Roasted Sweet Potato Apple and Sage Soup

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Now on to SOUP...

I'm boycotting our sunny California weather and dipping into a nice warm bowl of homemade soup!  I've been patiently, or not so patiently, waiting for a cold winter day to make a simmering bowl of goodness!  Alas, it hasn't happened.  Next option? To make one anyway!

Finding the right method for cooking vegetables is important, since it's a pretty well known fact: Vegetables are good for you!  A lot of people see eating veggies as a chore.  Well, it doesn't have to be that way. Vegetables can actually be very tasty!

Roasting gives the vegetables a unique flavor.  Cooking them slowly in the oven helps to caramelize and enhance the natural sweetness.  Even though it takes a while to roast, the prep time is virtually non-existent!  Just toss vegetables with olive oil and herbs, put in a baking dish and let them roast!  So easy and tastes much better then steaming or boiling.

I'm a savory sweet gal, so I thought adding a touch of apple and sage to the sweet potatoes would be a yummy addition, and it was! This recipe is so easy to modify to your liking.  Add a dash of cinnamon and/or nutmeg to give it a real harvest kick!

Enjoy! 

Roasted Sweet Potato Apple and Sage Soup
Recipe Adapted by Epicurean Mom


Yields 4-6 Servings 

Ingredients:

3 red-skinned sweet potatoes (yams)

3 tablespoon olive oil

1 apple, peel and cored

1 tablespoon fresh sage, chopped

1/4 cup apple cider

3 cups vegetable broth

1 cup 2 % milk

1 onion, diced

dash of cinnamon 

dash of nutmeg

salt and pepper to taste

Preheat oven to 350 degrees.  Wash and dry potatoes.  Place whole potatoes on a baking sheet drizzle with 1 tablespoon olive oil.  Bake for 40-45 minutes, or until soft and cooked through.  Cut into 2-inch pieces. Set aside.

Pour remaining 2 tablespoons olive oil in a dutch oven over medium heat.  Add onions, apples and sage.  Cook until onions are soft and translucent.  Mix 1/4 cup apple cider and veggie broth.  Bring to a boil then reduce heat to simmer.  Cover and cook until the apples are soft, about 10-15 minutes.  Place the potato chunks in the dutch oven, using an immersion blender or blender, blend until pureed.  Add milk, salt, pepper, cinnamon and nutmeg, mixing well.  Spoon into bowls, garnish with cinnamon and sage leaves.