Harvest soup

Harvest soup

Harvest soup

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CookItEasy.net
CookItEasy.net
Harvest soup photo 1
Harvest soup photo 2
Harvest soup photo 3

Ingredients/Components

  • butter - 1 item
  • pecans - 1 item
  • applesauce - 1 item
  • cloves garlic, minced - 2 item
  • chicken stock
  • chutney - 1 item
  • onion, diced fine - 1/2 item
  • or more half and half - 1 c
  • butternut or acorn squash, cooked and pureed - 3 item
  • carrots, cooked and pureed - 1 lb
  • vermouth - 1 c
  • large pinches each of: cinnamon, curry, cumin and powdered cardamon - 1 item
  • shaved ginger - 1 Tbsp
  • hollowed out acorn squash optional - 1 item

How to make harvest soup:

Saute onion, garlic and ginger in butter. Season with spices. Add to pureed squash and carrots. Heat well, incorporating enough vermouth and chicken stock to give a creamy consistency. Add the half and half.

For added touch, serve in hollowed out acorn squash. To serve, slice cap from acorn squash; remove seeds and scoop out enough squash to create a bowl. Slice enough off bottom to let it stand. With lid on, bake until hot. Put a few pecans and a spoonful of applesauce or chutney into squash. Ladle in soup. Replace lid and put in 350° oven until very hot.


Recipe categories: Low protein, Vegetables, Soups & stews.

Rating:
Harvest soup
3.1
Average rating: 3.1 of 5, total votes: 8
Cook. Time: PT55M
Total Time: PT55M


Cause of complaint:

Related ingredients:
sugar, cinnamon, cream cheese, milk, salt, butter, lemon juice
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