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Fall Harvest Soup
Serves: 4
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
