creamy harvest vegetable soup
Delicate, rich and yummy. A blustery day kind of soup and perfect for celebrating Mabon, or the Autumnal Equinox.
prep time
cook time
method
Stove Top
yield
Ingredients
- - 2 cans chicken or vegetable broth, or one each
- - 1 peeled and sliced sweet potato
- - 1 cup water
- - 5 green cardamom seeds
- - 2 parsnips, peeled and chopped
- - 2 winesap apples, peeled, cored and chopped
- - 1 small butternut squash
- - 1 tblsp. grade a maple syrup
- - 1 tblsp. honey
- - 1/4 tsp. ground cloves
- - 1 pint heavy cream (may substitute 1/2 & 1/2 but it won't be as thick)
- - salt and white pepper
How To Make creamy harvest vegetable soup
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Step 1Boil sweet potatoes in broth until soft. Reduce heat to low or simmer.
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Step 2Start hacking at the squash. Toss in pieces as you get them peeled and chopped.
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Step 3Take a break and get a glass of wine.
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Step 4Finish butchering the %&$#@! squash.
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Step 5Add the rest of the squash and stir in syrup and honey. If getting too thick, you can add a little more water. Simmer until squash is soft.
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Step 6Strain soup and mash vegetables, apples, etc. with a potato masher, or put through a potato ricer, or blend with a stick blender.
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Step 7Return vegetable mixture to the hot broth and stir to blend.
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Step 8Add a little of the hot soup to the cream in a measuring cup. Then slowly add cream mixture to the hot soup stirring constantly.
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Step 9Correct the seasoning, adding salt and white pepper if necessary. Ladle into bowls and garnish with a dash of ground nutmeg.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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