Fall Harvest Soup

2014-09-30
  • Yield : 4
  • Servings : 4
  • Prep Time : 60m
  • Cook Time : 5m
  • Ready In : 5m


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Ingredients

  • 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
  • Water
  • Salt & Pepper

Directions

Step 1

Preheat oven to 350 degrees F

Step 2

Rub a sheet pan with butter and place squash cut side down. Roast for 40-50 minutes until tender.

Step 3

Heat a large stock pot over medium heat. Add butter and let brown slightly.

Step 4

Add turnips, carrots, parsnips, and celery root. Brown for 10 minutes.

Step 5

Add onion and garlic. Cook for 10 more minutes.

Step 6

Add potatoes and then add enough water to cover the vegetables. Simmer until the vegetables are tender, about 25-30 minutes.

Step 7

Remove from stove. Scoop squash out of skin and into the pot.

Step 8

Pour any juices into the pot as well. Puree the soup using your Omega Blender, adding water if too thick.

Step 9

Add seasonings, warm slightly and serve




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