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Heat the olive oil in a large pot or dutch oven over medium-high heat. Once hot, add the onions and stir frequently until onion begins to soften, about 3 minutes.
Add garlic and stir until fragrant, about 30 seconds.
Add the celery, sweet potatoes, apples, chipotles, broth, water, salt, cinnamon, and black pepper.
Cover and bring to a boil. Once boiling, lower the heat to a strong simmer, cover, and allow to cook about 20 minutes or until vegetables are softened.
Add the applesauce to the pot and stir.
Using an immersion blender, puree soup, or working in batches, puree the soup in a blender, venting the top.
Serve hot.