AUTUMN HARVEST VEGETABLE SOUP

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Autumn Harvest Vegetable Soup image

A dear friend of mine hosted a soup swap in her home a couple of years ago. This was the soup she made and it was may favorite out of the 8 different soups I took home that year. I just had to have the recipe!

Provided by Amy H.

Categories     Vegetable Soup

Time 2h15m

Number Of Ingredients 13

1 yellow squash
1 sweet potato
1 large onion
1 stalk(s) celery
2 clove garlic
2 carrots
1 white potato (optional)
1 1/2 tsp salt
1/4 tsp pepper
1 tsp 1 tsp. thyme
2 Tbsp fresh chopped parsley
2 Tbsp olive oil
2+ c chicken stock (as needed)

Steps:

  • 1. Chop up the veggies into large chunks. Pile into a roasting pan, drizzle olive oil over the top and sprinkle with salt and pepper as well as these or any other herbs you might prefer.
  • 2. Roast, covered, at 350 degrees until the veggies are completely soft and tender.
  • 3. Transfer the veggies and roasting juices to a blender or food processor. Puree until smooth, adding chicken stock to achieve your desired thickness. Puree in small batches if needed.

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