This little Martha Stewart number is a new-this-year addition to my fall meal repertoire. And. I. Love. It. It makes my taste buds jump for happy autumn joy, and then wraps them in a snuggly blanket of food comfort! I hope you try it. So your taste buds can dance for happy autumn joy too 😉 (printable version HERE)
1-2 T evoo
3 garlic cloves (or 3 t garlic powder)
1 leek, white and pale-green parts only, thinly sliced and rinsed well
1 tart green apple, cored, peeled, and cut into 1 inch cubes
1 celery stalk, thinly sliced
1 t fresh ginger, peeled and finely grated (or 1 scant t dried ginger)
2 pounds sweet potatoes, peeled and cut into 1 inch cubes
6 cups chicken stock
1 medium canned chipotle chili in adobo sauce
Coarse salt and freshly ground pepper
Heat oil in a large soup pot over medium heat. Cook garlic and leek in oil until soft and translucent, about 4 minutes. Add apple, celery, and ginger, and cook for 3 minutes more. Add sweet potatoes and stock and simmer until sweet potatoes are tender, about 15 minutes. Add chipotle chili.
If you have an immersion blender (which every serious soup maker should have – but don’t worry if you don’t have one yet…I only became an official “serious soup maker” last year), then remove the soup from heat and go to town. If not, then working in small batches, transfer soup to your blender and blend until smooth.
Season with salt and pepper if necessary, and serve. Yummy with pumpkin seeds on top! This soup freezes like a dream! You can see how I freeze and store my soups HERE.
And if you missed any of the other 31 Days of Autumnal Inspiration posts, here they are:
Day 1: 31 Days of Autumnal Inspiration
Day 2: Cozying Up Your Home for Fall
Day 3: The Recipe EVERYONE Should Have for Fall
Day 4: Preparing for Winter
Day 5: My Home – Fall Style
Day 6: Autumn Snack Time!
Day 7: Friday’s Fall Foto Felicity
Day 8: Some Simple Fall Projects for the Weekend
Day 9: An Autumn Menu
Day 10: A Very Versatile Fall Accessory – How to Tie a Scarf