Smoky Sweet Potato Soup

This amazing soup made an appearance on our Thanksgiving table (courtesy of my mother!) and I think it earned a place on our annual menu. The soup has a wonderful depth of flavor from the apple, leeks and the chipotle pepper and I loved the little bit of crunch that the pepitas add. Another thing to love about this warm and hearty soup is that it gets it's creamy texture from the veggies - not heavy cream or whole milk! Overall, this is a great simple soup for the fall and perfect for a holiday menu!

Smoky Sweet Potato Soup

recipe from Martha Stewart

3 tablespoons extra virgin olive oil

3 cloves of garlic, minced

1 small leek, white and light green parts only, thinly sliced and rinsed well

1 Granny Smith apple, peeled, cored and cut into 1-inch cubes

1 celery stalk, thinly sliced

1 teaspoon finely grated fresh ginger

2 lbs sweet potatoes, peeled and cut into 1-inch cubes

6 cups chicken broth

1 medium chipotle chile in adobo sauce

Kosher salt and freshly ground black pepper

1/2 cup salted pepitas

Heat oil in a large pot over medium heat. Cook garlic and leek until translucent, about 4 minutes. Add apple, celery and ginger and cook another 3 minutes. Add sweet potatoes and stock and cook until potatoes are tender, about 15 minutes. Add chipotle chile.

Using an immersion blender (or working in batches, use a blender*) to puree the soup until smooth. Season with salt and pepper. Sprinkle with pepitas before serving.

*For your safety, if using a blender, remove cap from hole in lid and cover with a dish towel to prevent splattering.