Roasted Root Vegetable-Apple Soup

This was made from the leftover Roasted-Glazed Squash and Root Vegetables I made and posted a few days ago*:

4c±   leftover, cooked root vegetables*

2   stalks of celery - chopped

2   apples - peeled, cored and chopped

5   cloves of minced garlic

3/4 c  sour cream (or half and half-as shown)

Saute celery in a little butter, add the apples and garlic.  Then add the roasted carrots, sweet potatoes and peeled acorn and butternut squash.  Simmer in a little water.  When heated and celery and apples are cooked, mash with a potato masher.  Check seasonings and add a little ground pepper and chicken bullion if needed, then mash.  Heat and serve as is or blend.  Serve either way now or stir in about 3/4 c sour cream or half and half.  Heat again and serve. . .Lin