Harvest soup
Harvest soup
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:
Related ingredients:
sugar, cinnamon, cream cheese, milk, salt, butter, lemon juice
You may be interested in these recipes: