Sweet Potato Apple Soup

My family participates in a local CSA (community supported agriculture). Read more about CSAs here.  We've gotten some fantastic produce this summer. With trips and planned nights out for dinner, I've got a stock pile going in the fridge. I was looking for something to do with my apples and sweet potatoes when I came across a recipe for apple and butternut squash soup in one of my Beachbody recipe books.  I wasn't too sure about the apple soup idea but I have to say, it turned out great!!  By the time I substituted out for ingredients that I don't have or don't like, I've almost got a whole new recipe. Here's my recipe with the original recipe is linked below.

Sweet Potato Apple Soup
4 c. peeled, chopped sweet potatoes
5 medium Fuji apples, peeled and chopped
1/2 sweet onion, chopped
4 tsp extra virgin olive oil
2 c. homemade vegetable broth
2 c. water
1/4 tsp. nutmeg
1 c. unsweetened almond milk
1 tsp salt
1 tsp pepper
Other seasonings to taste: thyme, rosemary, etc

1. Steam chopped sweet potatoes until soft.
2. While sweet potatoes are steaming, saute onions in oil until browned, 8-10 minutes. Add apples, vegetable broth, nutmeg and water. Bring to a boil. Cover and simmer 10 minutes, until apples are soft. Remove from heat.
3. Puree sweet potatoes with almond milk (may need to do in two batches). Set aside.
4. Puree apple/onion mix until smooth. Stir sweet potatoes and apple mix in large saucepan. Season to taste. Bring to a boil. Cover, simmer 10 minutes. Enjoy!

Great to freeze and take for lunch at work!

Original recipe courtesy of Beachbody: Apple and Butternut Squash Soup