Cream of Autumn's Bounty Soup

Rachel Weyerman

By
@Mennonite_Girl_

I just found this wonderful recipe and I wanted to share it with all!


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Prep:

20 Min

Cook:

1 Hr 10 Min

Ingredients

6 c
chicken stock
1 medium
butternut squash, peeled, seeded and cubed
3 medium
yams, peeled and cubed
1 medium
macintosh apple, peeled, cored and chopped
1 medium
onion, peeled and chopped
3
carrots, peeled and chopped
2
stalks celery, chopped
2
jalapeno peppers seeded and chopped
1/4 c
sugar
1 1/2 Tbsp
salt
1 Tbsp
oregano
1 Tbsp
basil
2 tsp
garlic powder
1 tsp
thyme
1 tsp
cinnamon
1 medium
tomato, peeled and very finely chopped
1 c
heavy cream
1/4 c
flour
1 c
water

Directions Step-By-Step

1
In a large pot, add chicken stock, squash, yams, apple, onion, carrots, celery, peppers, sugar and seasonings (salt, oregano, casil, garlic powder, thyme and cinnamon) and bring to a boil. Turn stove down to allow a steady simmer, about one hour.
2
Remove two cups of mixture and set aside. Using an immersion blender, puree contents of pot until smooth. Add removed two cups back into the pot, along with the finely diced tomatoes. Stir. Turn stove to low-medium low. Add cream into the soup while agitating.
3
In a separate bowl, add 1/4 cup of flour to 1 cup of water. Whisk contents until all the flour is dispersed into the water and there are no clumps. Pay special attention to the bottom of the bowl for hidden flour. Slowly add flour mixture into the pot of simmering soup, being certain to mix the soup while adding. Allow soup to simmer for an additional 10 minutes. Remove from heat and serve. Goes well with a crusty bread.

About this Recipe