Fall Harvest Soup Difficulty: Easy Time: 5 mins Serves: 4 Share Share on Facebook Tweet Tweet on Twitter Pin it Pin on Pinterest Print This Page 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 (peeled & 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 Preheat oven to 350 degrees 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 Other Recipes You May Like
