Apple brightens sweet potato soup

(Apple notches up the flavor of sweet potato in this soup recipe/Gannett News Service photo)

I'm still on an apple kick, enjoying the hunt of finding ways to use this versatile fruit.

Today's Busy Cook page features Apple Harvest Recipes Fit for Fall, utilizing the fruit in recipes that are both sweet and savory.

Apples can also be used as a perfect complement in autumn soups.

The following recipe from Gannett News Service uses Golden Delicious or Ginger Gold apples with a sweet potato base.

The combination sounds divine — a hot bowl of this would certainly stave off autumn's chill.

Sweet Potato and Apple Soup

1. 3 large sweet potatoes, about 2 1/2 pounds
2. 2 large apples, about 1 pound (Ginger Gold, Golden Delicious)
3. 1 medium yellow onion
4. 2 large garlic cloves
5. 2-inch piece fresh gingerroot
6. 3 thyme sprigs
7. 1 1/2 tablespoons kosher salt, divided
8. 4 to 5 cups vegetable broth
9. 1/2 cup heavy cream or half-and-half, optional
   

• Roast the sweet potatoes and apples: Position the rack in the lower third of the oven.
• Heat the oven to 400 degrees.
• Scrub the sweet potatoes, pierce with a sharp knife and wrap in heavy-duty aluminum foil.
• Roast until very tender, about 1 1/2 hours. Carefully unwrap the foil and let cool.
• When cool enough to handle, remove the skin.
• Peel, halve and core the apples. Peel and quarter the onion.
• Peel the garlic and bruise gently with a chef’s knife.
• Peel the ginger and cut into 1 1/2-inch slices.
• Place the apples, onion, garlic, ginger and thyme sprigs on a large square of heavy-duty aluminum foil and sprinkle with about 1 teaspoon kosher salt. Wrap tightly in the foil and roast for 45 to 50 minutes, or until the apples are very tender. Carefully unwrap the foil and let cool.
• Discard the thyme sprigs.

Make the soup:

• Have ready a strainer set over a 6-quart soup pot. Using a large fork or potato masher, coarsely mash the sweet potatoes.
• Place about 1/3 of the sweet potatoes, 1/3 of the apples and onions (including some of the ginger and garlic) and 1 teaspoon of salt in the work bowl of a food processor fitted with the steel blade.
• Process the mixture for about 20 seconds, then, with the machine running, add 1 1/3 cups of stock or broth through the feed tube. Process until smooth.
• Empty into the strainer and use a large spoon or ladle to force the soup through the strainer. Repeat with the remaining sweet potatoes, apples and stock.
• (The soup may be made 1 day ahead up to this point. Refrigerate in a tightly covered plastic container. Bring to room temperature before continuing.)
• Heat the soup and taste for seasoning, adding additional salt if necessary. Add the optional cream or half-and-half and serve immediately.
• Do not boil after adding the cream or half-and-half.
• If the soup thickens upon standing, thin with vegetable broth.

Serve this soup with warm crusty bread and a fresh salad for a satisfying autumn meal.