The perfect amount of sweetness in the perfect Fall soup!
Prep Time20 minutesminutes
Cook Time9 hourshours
Servings - 4servings
Ingredients
2lbssweet potatoes
1stalk celery
1/2onion, finely chopped
1apple, peeled and thinly sliced
Salt and pepper, to taste
Pork Broth or water
Asparagus
Extra Virgin Olive Oil
Homemade Buns
Instructions
Roast sweet potatoes in baking dish with 1/4 water and covered with foil at 350F for an hour. Remove from oven, let cool and peel off skins. I did this last night while baking the oven fries.
Chop onion, celery and thinly slice apple. Place all into a slow cooker with sweet potatoes, pork broth and water. I used 4 cups of liquid. Cook on low 8-10 hours. When done, puree with immersion hand blender.
Before dinner, drizzle EVOO over asparagus, let soak for 30 minutes. Saute 3-5 minutes until turn bright green and are still slightly crisp. Serve with warm sweet potato soup and homemade bread machine rolls!