Thursday, October 10, 2013

Sweet Potato & Apple Soup

Hello, spider.

A Halloween surprise on my porch.

It's October, month of spiders, ghost stories, mysterious moons. Mysterious rocks, too, found in the crotches of trees:

"Mommy, WHAT THE."

Fear. Mystery. The unknown, stony heart. October.

Also, October gives us chilly mornings, chilly evenings. So I start to think: apples. And: soup.

I came up with this recipe when I realized that 1) it was chilly enough for soup; and 2) roasted apples and sweet potatoes were good together, so I bet they would be good pureed together.

I was right. 

This soup is very simple: chop and roast some onion, sweet potato, and apple, then puree the roasted stuff with some water. You don't even need that much seasoning. And if you roast everything in advance, you can make this soup in under 10 minutes

Sweet Potato & Apple Soup

You can add a squeeze of lime at the end if you like, but the simplicity of these flavors is also amazing all on its own. 

2 medium sweet potatoes, peeled and diced
1 medium-to-large apple, peeled and diced (local is best!)
1 small onion, peeled and diced
A few glugs of olive oil
some salt and pepper
some water
dash of cayenne

Preheat oven to 400 degrees. 

On a large baking sheet or roasting pan, combine the diced sweet potatoes, apple, and onion with a few glugs of olive oil, making sure everything is thoroughly coated. Sprinkle with salt and pepper. 

Roast for about 20 minutes, stirring once or twice, or until tender and beginning to caramelize. Remove from the oven, and turn the oven off. 

Put the roasted mixture in a stockpot, and add just enough water to cover (I used about 2 1/2 cups). Bring to a simmer and cook, stirring often, for about 5 minutes. Add a dash or two of cayenne. 

Puree the soup with an immersion blender until very smooth. Taste and adjust seasonings.

Take it to work.