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!


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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)

Directions Step-By-Step

1
Chop 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.
2
Roast, covered, at 350 degrees until the veggies are completely soft and tender.
3
Transfer 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