Autumn Harvest Vegetable Soup

Amy Herald

By
@Meave

A dear friend of mine hosted a soup swap in her home a couple of years ago. This was the soup she made and it was may favorite out of the 8 different soups I took home that year. I just had to have the recipe!


Featured Pinch Tips Video

Rating:
★★★★★ 1 vote
Comments:
Serves:
8
Prep:
15 Min
Cook:
2 Hr
Method:
Roast

Ingredients

1
yellow squash
1
sweet potato
1 large
onion
1 stalk(s)
celery
2 clove
garlic
2
carrots
1
white potato
1 1/2 tsp
salt
1/4 tsp
pepper
1 tsp
1 tsp. thyme
2 Tbsp
fresh chopped parsley
2 Tbsp
olive oil
2+ c
chicken stock (as needed)

Step-By-Step

1Chop up the veggies into large chunks. Pile into a roasting pan, drizzle olive oil over the top and sprinkle with salt and pepper as well as these or any other herbs you might prefer.
2Roast, covered, at 350 degrees until the veggies are completely soft and tender.
3Transfer the veggies and roasting juices to a blender or food processor. Puree until smooth, adding chicken stock to achieve your desired thickness. Puree in small batches if needed.

About this Recipe