Roasted Apple and Sweet Potato Soup
For our Halloween shift party here at the Cafe of Life, Laura’s Mom made us an awesome soup to serve and it was a HIT! Everyone was asking for the recipe for this scrumptious soup de jour. So wait no longer fellow LBD’ers, stock up on some apples and sweet potatoes and away you go! Bon Appetite!
3 McIntosh apples, peeled, cored and halved
2 lbs. sweet potatoes, peeled and cut into 1 inch cubes
1 lb. carrots, peeled and cut into 1 inch cubes
2 Tbsp olive oil
Salt and pepper
1/8 tsp sweet paprika
2 Tbsp unsalted butter
1 onion, chopped
1 small garlic clove finely chopped
1 bay leaf
1 tsp fresh thyme
1⁄4 tsp ground cinnamon
1 cup apple juice
5 cups chicken broth
1⁄2 cup whipping cream
1 Tbsp butter
First preheat oven to 375F.
Brush apples with oil and place on baking sheet. Toss sweet potatoes and carrot cubes in a bowl with
remaining oil and place on baking sheet with apples. Lightly season with salt, pepper and paprika. Bake
for 30 to 40 minutes, or until slightly tender and lightly browned.
Meanwhile melt butter in stockpot. Add onion and sauté until it turns translucent. Add garlic and sauté
for 30 minutes. Add thyme, bay leaf, cinnamon, apple juice and chicken stock; bring mixture to a boil.
Reduce heat and simmer for 20 minutes. Add roasted vegetables and apple; continue to cook for 20
minutes. Remove from heat. Remove bay leaf. Cool slightly before processing. In a blender or food
processor, puree the soup in small batches and return to stockpot. Reheat and add whipping cream.
Just before serving, blend in butter and adjust seasoning with salt and pepper.
Garnish with a dollop of sour cream.
A special Thanks to Elsie for sharing her special family recipe.