HARVEST HAPPY SOUP

HARVEST HAPPY SOUP image

Yield 8-10 cups

Number Of Ingredients 13

1 med. butternut squash
1 med. sweet potato
1 med. apple, preferably a crisp one like a Honey Crisp or a Granny Smith
2 Tbsp. vegetable oil (or oil of choice)
1/4 c. flour
1 tsp. seasoned salt (your favorite)
1 Tbsp. brown sugar
1 Tbsp. pumpkin pie spice
1 tsp. cinnamon
3 c. water, divided
2 c. vegetable stock
*2 c. heavy cream
1 c. whole milk

Steps:

As is usually the case with a lot of my recipes, the toughest part is the preparation, i.e. the peeling and chopping of the vegetables. When you chop and peel the squash, sweet potato and apple, try to keep the pieces a uniform size as they all cook together. Once they are all cut, place all the vegetables in a large plastic bag and toss with the 1/4 cup flour. Try to coat the pieces evenly. Heat the oil in a large Dutch oven with a good fitting lid and quickly brown the vegetable/apple mixture. Do not shake off the excess flour as this is the thickening agent for the soup. Add the seasoned salt, brown sugar, pumpkin pie spice, cinnamon, 2 cups water, and the vegetable stock. Bring to a boil, then reduce and simmer until all the vegetables are fork tender. This should take about 20 minutes. Remove from heat and using a stick blender, puree the entire contents without draining any of the liquid from the pot. Add in the *heavy cream and the milk, and the remaining cup of water and return to the heat. Simmer an additional 5 minutes and serve promptly. *Yes, this can be replaced by half & half or even by whole milk, but it is not as luxurious.