Fall Harvest Soup

Serves: 4

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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 (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

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