Cream of Autumn's Bounty Soup

Rachel Weyerman


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


★★★★★ 3 votes

20 Min
1 Hr 10 Min


  • 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
  • 1 1/2 Tbsp
  • 1 Tbsp
  • 1 Tbsp
  • 2 tsp
    garlic powder
  • 1 tsp
  • 1 tsp
  • 1 medium
    tomato, peeled and very finely chopped
  • 1 c
    heavy cream
  • 1/4 c
  • 1 c

How to Make Cream of Autumn's Bounty Soup


  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.

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