 Summary
Winter is coming and it's time to soup it up. Here's a soup using winter and fall vegetables and it's a wholesome, hearty, healthy delicious soup.
Cookware used in Recipe
 Large Cookie Sheet View
 4 Quart Sauce Pan with Cover View
 6 Quart Stock Pot with Cover flat bottom View
Prep Time
30 Minutes
Servings
2 - 4
Ingredients:
2 apples, chopped (with skins on)
½ cup chopped pumpkin (I got about 1 cup from 2 pie pumpkins)
1 cup chopped butternut squash
1 clove garlic, chopped
2 tablespoons olive oil
1 tablespoon chopped sage
4 cups broth (I used chicken)
⅓ cup half and half (or milk/heavy cream)
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon smoked paprika
chopped, toasted pecans for garnish
Directions:
Preheat oven to 400o.
Lay chopped apples, squash and pumpkin on the Large Cookie Sheet.
Drizzle with olive oil, sprinkle with salt and pepper, and toss with sage.
Sprinkle chopped garlic on top.
Roast for 20 minutes, toss, and roast for another 15 minutes.
In a blender, add 1-2 cups of squash mix with 1 cup of broth and puree.
Transfer to the 6 Quart Stock Pot and continue with remaining squash and broth – this will most likely have to be done in batches depending on your blender size.
In the 6 Quart Stock Pot with Cover, stir in smoked paprika, season with salt and pepper, and stir in half and half.
Cook for 20-30 minutes on low heat.
Serve in bowls (or pumpkin bowls) and garnish with toasted pecans. |
