adapted from Lea Ann at Cooking on the Ranch
1 Tablespoon olive oil
1 Tablespoon unsalted butter
1 1/2 cups chopped yellow onion
2 ribs celery, cut into this slices
2 Granny Smith apples, cored and cut into 1-inch dice
1 large clove garlic, peeled and thinly sliced
1 teaspoon fresh grated ginger
1 Tablespoon adobo sauce from canned chipotles with adobo, adjust according to taste
Salt and Pepper to taste
4 cups chicken broth (or vegetable broth)
1 cup water
1 1/2 pounds sweet potatoes, peeled, and cut into 1-inch dice
1 Tablespoon fresh squeezed lime juice
Garnish
2 Tablespoons toasted pumpkin seed
Cilantro leaves, chopped, and Greek Yogurt or sour cream
Place a large Dutch oven over medium heat. When hot, add the oil and butter. Heat until the butter melts. Add the onion and celery and cook until tender and translucent, about 6 minutes.
Add the apples, garlic, ginger and chipotle sauce. Season with salt and pepper and cook until fragrant, about 2 minutes.
Add the stock, water and sweet potatoes to the pot. Increase the heat to high. When the mixture boils, reduce the heat to medium low and simmer the soup until the vegetables are tender, about 25 to 30 minutes.
Use an immersion blender to puree the soup until smooth. Add the lime juice and taste and adjust the seasoning with salt and pepper.
Serve the soup in bowls and garnish with pumpkin seeds, yogurt or sour cream and some chopped cilantro leaves.