|Fall Vegetable Soup Recipe|
1 tbsp. olive oil
1 squash, peeled and diced (Acorn or similar)
2 sweet potatoes, peeled and diced
1 yellow onion, peeled and diced
1 clove garlic, peeled and diced
1 small tomato, chopped
1 tsp. curry powder
1 tsp. salt
1 tsp. black pepper
1 tbsp. thyme
1 liter chicken broth
1/4 cup heavy cream
Heat a large saucepan over medium-high heat.
Once heated, add the olive oil, squash, sweet potato and onion to the pan
Cook for 5 - 7 minutes or until beginning to brown and then add the garlic and tomato
Stir well and then add the all of the spices, continue to cook an additional 2 minutes
Pour the chicken broth over the vegetables and bring to a boil
Continue to cook until the vegetables are soft and the liquid has reduced by half (approx. 20 minutes)
Remove from heat and allow to cool for 5 minutes
Add the heavy cream and blend until smooth
Serve immediately garnished with fresh herbs.
Recipe yields 4 generous servings. Total prep/cook time should not exceed 1 hour.