Roasted Sweet Potato and Apple Soup

3 pounds sweet potatoes
1 tablespoon olive oil
1 onion, chopped
1 celery stalk, sliced
1 Granny Smith apple, peeled and thinly sliced
kosher salt and black pepper

Heat oven to 400F degrees. Prick the potatoes with fork, place on baking
sheet, and roast until tender (40 to 45 minutes). Heat oil in large
saucepan over medium-high heat. Add onion, celery and apple. Cook,
stirring occasionally, until soft (10 to 12 minutes). Halve the potatoes,
scoop out the flesh and add to saucepan. Add 6 cups water, 2 teaspoons
salt and 1/2 teaspoon pepper. Cook until heated through (8 to 10 minutes).
Puree the soup in saucepan using handheld immersion blender. Add water, if
necessary, to reach desired consistency. Serve with slice of sourdough or
favorite rustic bread, with butter.
Bon appetit!

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