Autumn Harvest Soup
From otterpond 13 years ago
- 6 hours to make
- Serves 16
Autumn colors blaze. Incense from burning leaves tells of harvest time come and going. The scent of warm, golden soup bubbling in its crock welcomes me warmly.
Ingredients
- 1 butternut squash shopping list
- 2 potatoes, medium shopping list
- 2 onions, small shopping list
- 1 head of garlic, medium shopping list
- 3 carrots shopping list
- 2 tbsp olive oil shopping list
- 1 tsp curry powder shopping list
- 4 cups vegetable stock shopping list
- 1 cup apple sauce shopping list
- 1 tsp salt shopping list
- 1 tsp chili powder shopping list
- 1 tsp ginger shopping list
- 1 tsp nutmeg shopping list
- 1 tsp tumeric shopping list
- 2 tbsp brown sugar shopping list
- 1/2 c Greek plain non-fat yogurt shopping list
How to make it
- ------ ROAST VEGETABLES ------
- Preheat oven to 350. Line a large baking sheet with foil.
- Halve and de-seed the butternut squash
- Make a foil pouch and place the carrots and quartered onions into the pouch drizzle 1 tbsp of the olive oil on them, sprinkle with curry seal the pouch.
- Wrap the head of garlic in foil.
- With the remaining oil rub the surface of the butternut squash and potatoes.
- Place the vegetables into the oven to roast for 40 - 50 minutes.
- When the squash is tender (test with a fork it should slide in easily) remove from the oven and let them cool fully.
- ------ THE PUREE ------
- Scoop out the squash and potato.
- Remove the garlic from its papers and mash it.
- Add the squash, potato, garlic and remaining vegetables to a food processor or blender and puree until creamy. Use some of the broth to aid the processing.
- The roast garlic will squeeze out of its husks easily if you slice the bottom off of the head. Don't let the husk fall into the puree.
- Do it in batches if you need to. Over crowding your appliance can make things more difficult.
- ------ THE Soup ------
- Transfer the puree to a crockpot and set on low.
- Pour in the remaining broth
- add the spices.
- Blend well and let simmer on low in the crockpot for 4 hours.
- In the last hour blend in the yogurt and brown sugar to smooth out the edges.
The Rating
Reviewed by 1 people-
Fantastic flavours and spices in this! From the roasting of vegetables, to simmering and eating it's a very aromatic soup. Some may find this a bit spicy depending on the level of heat your spices have, so you may want to start with half the spices a...more
Cosmicmother
in Western loved it
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