Sunday, October 30, 2011

Harvest Soup


This soup is thick and rich without the butter or cream. A blend of my favorite fall vegetables makes this a warm, hearty, yet healthy choice.

1 large sweet potato, peeled and cubed (about 1")
1 small butternut squash, peeled and cubed (about 1")
1 small pie pumpkin, peeled and cubed (about 1")
1 small onion, peeled and cubed (about 1")
1 apple, peeled and sliced
1 orange, zest and juice
3 parnsips, peeled and sliced  (or carrots if they are too pricey)
3 celery stalks, sliced
3 cloves garlic, smashed and chopped
6 sage leave leaves, chopped
1" piece ginger root, grated (or 1 tsp dried ginger)
1/2 whole nutmeg nut, grated (or 1/2 tsp dried)
2 cups cloudy apple cider
4 cups vegetable broth
1 tsp curry powder
1 tsp coriander
1 tsp salt
1 tsp black pepper
1/2 tsp crushed red pepper flakes

Add all ingredients to a crock pot and cook 6-10 hours on high (depending on how fast your crock cooks). Puree until smooth and creamy with an immersion blender and taste to adjust spices. Makes about 12-14 side dish servings.

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