Fall Harvest Soup2014-09-30
- Skill Level: Easy
- Yield : 4
- Servings : 4
- Prep Time : 60m
- Cook Time : 5m
- Ready In : 5m
- 2 medium Squash, cut in half, seeds removed
- 1 Celery root, peeled, chopped
- 1 Turnip, peeled, chopped
- 3 Carrots, peeled, chopped
- 3 Parsnips, peeled, chopped
- 1 yellow Onion, chopped
- 4 cloves Garlic
- 2 Yukon Gold Potatoes, peeled, chopped
- 3 tbsp Butter
- 3 tbsp fresh Sage
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- Salt & Pepper
Preheat oven to 350 degrees F
Rub a sheet pan with butter and place squash cut side down. Roast for 40-50 minutes until tender.
Heat a large stock pot over medium heat. Add butter and let brown slightly.
Add turnips, carrots, parsnips, and celery root. Brown for 10 minutes.
Add onion and garlic. Cook for 10 more minutes.
Add potatoes and then add enough water to cover the vegetables. Simmer until the vegetables are tender, about 25-30 minutes.
Remove from stove. Scoop squash out of skin and into the pot.
Pour any juices into the pot as well. Puree the soup using your Omega Blender, adding water if too thick.
Add seasonings, warm slightly and serve
Servings: 4-6Time: 0m
Servings: 4Time: 5m
Servings: 4Time: 10m