📖 Instructions

1. First things first, preheat your oven to 400°F (200°C). This is crucial for roasting the sweet potatoes and apples, which brings out their natural sweetness and creates that amazing depth of flavor. Trust me, it's worth it!
2. Next, we prep the veggies. Wash and peel one large sweet potato (or two medium ones). I usually use a good quality vegetable peeler; they make quick work of it. Chop the sweet potato into roughly 1-inch cubes. Then, grab two medium apples—Honeycrisp or Fuji work wonders—core and chop them into similar-sized chunks.
3. Toss the chopped sweet potato and apple cubes with two tablespoons of olive oil, a generous pinch of salt, and a tiny pinch of ground black pepper (freshly ground is always best!). Spread them in a single layer on a baking sheet. Don't overcrowd it, or they'll steam instead of roast.
4. Roast for about 30-40 minutes, or until the sweet potatoes and apples are tender and slightly caramelized around the edges. Keep an eye on them; ovens can be temperamental! You want them to be tender enough to easily mash but not completely mushy.
5. While those are roasting, let's tackle the aromatics. Finely chop one medium yellow onion and two cloves of garlic. I'm a huge fan of using a sharp chef's knife for this—it's more precise and less likely to bruise the garlic.
6. In your large pot, heat one tablespoon of olive oil over medium heat. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until it softens and becomes translucent. Now, add the minced garlic and cook for another minute until fragrant. Don't let the garlic brown, though; that can make it bitter.
7. Once the sweet potatoes and apples are done roasting, transfer them to the pot with the onions and garlic. Add four cups of vegetable broth (or chicken broth, if you prefer). If you use chicken broth, it makes it even better. Bring the mixture to a gentle simmer.
8. Simmer for about 15 minutes, allowing the flavors to meld beautifully. This is when the magic happens! The sweetness of the apples and the earthiness of the sweet potatoes really come together.
9. Now comes the blending! If you're using an immersion blender, carefully submerge it into the pot and blend until the soup reaches your desired consistency. For a super-smooth soup, blend for a couple of minutes. If using a regular blender, carefully transfer the soup in batches, making sure to vent the lid to avoid pressure build-up (you know, to prevent explosive soup-related incidents!).
10. Once everything is blended, taste the soup and adjust the seasoning as needed. I usually add a little more salt and pepper at this stage. Feel free to add a squeeze of fresh lemon juice for a bit of brightness, or a dash of maple syrup for extra sweetness.
11. Serve your delightful sweet potato and apple soup warm, garnished with fresh herbs like parsley or thyme. A dollop of plain yogurt or a swirl of coconut cream adds a lovely touch, too, for those that want a little more creaminess!