autumn vegetable soup

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Warm cozy soup perfect for a chilly fall day.

The first recipe post! This is so exciting!

Today is the most perfect autumn day. Chilly (but not crazy cold) the sun is shining and the leaves are so bright and colorful. My boyfriend is off spending the day painting a mural  somewhere in the city and won’t be home for hours…this leaves me bored, hungry and restless. I decided to head to the market and look for something easy, warm and exciting to make for my blog.   I research some “easy autumn recipes” while wandering around.

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So this is what my day resulted in… a perfect soup…and curry stained counters.

Ingredients

  • 1 small butternut squash, about 2 lbs (1 kg)
  • 2 small sweet potatoes/yams
  • 1-2 medium potatoes
  • 3 tsp (15 mL) olive oil
  • 1 large onion
  • 3 garlic cloves
  • 2 tsp (10 mL) of cinnamon,
  • salt and freshly ground black pepper
  • 1 apple
  • 1 tsp (5 mL) freshly grated ginger
  • 3 tsp (15 mL) curry powder
  • 3 (10-oz/284-mL) cans organic chicken broth
  • 2 cups (500 mL) water
  • Preheat oven to 375F (190C). Line a baking sheet with foil. Peel squash, onions and all the potatoes and cut them into quarters (this took forever!). Toss in a bowl with cinnamon and oil. Add to baking sheet. Evenly spread out the root vegetables and onion, add salt and pepper. Roast, uncovered, in center of 375F (190C) oven  from 45 to 60 minutes. If onion  begins to burn before everything’s cooked, fold foil over top of them (I had to separate everything on 2 sheets cause i have the smallest oven ever made…so this took me twice as long as I had to roast them one after the other)

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  • Remove pan from oven. Cool until they can be handled.
  • Meanwhile, peel and core apple, then cut into bite-size pieces. Heat a little oil in a large soup pot set over medium- high heat. Add apple, sprinkle with curry powder and stir constantly to “develop curry flavor”(whatever that means) for 2 to 3 minutes. Stir in broth and water. Add roasted vegetables to soup pot. Bring to a boil, reduce heat to medium and simmer, uncovered, for about 30 minutes to “develop flavor”.

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In a food processor fitted with a metal blade, purée soup in batches. For a smoother consistency, press through a strainer.

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This is the most perfect harvest soup and perfect for an autumn feast. Make it ahead and freeze if you want! I am!!

I’m so excited that this  was successful! I’m so pumped to make and learn more things! YAY!

 

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