As the weather cools off our Autumn Harvest Soup will help keep you warm.
Ingredients
Soup
- 1 Tbsp. olive oil or organic pasture butter
- 1 large yellow onion, chopped
- 2 cloves garlic
- 2 Tbsp. grated fresh ginger, finely chopped
- 1 tsp. cinnamon
- 2 lbs. butternut squash, diced (for a shortcut, use frozen butternut squash)
- 1 lb. sweet potatoes peeled and diced (for a shortcut, use frozen sweet potatoes)
- 1 apple, peeled and seeded
- 4-6 cups chicken or vegetable stock
- Fresh ground black pepper
- Sea salt to taste
Pumpkin seed garnish
- ½ cup pumpkin seeds
- 2 cloves garlic
- ¼ cup parsley
- ¼ tsp. sea salt
- 3-4 Tbsp. olive oil
Directions
Soup
- Heat butter in a large stockpot. Add onion and cook over medium heat for 5 minutes or until translucent. Stir in garlic, ginger and cinnamon cooking for 1 minute. Add squash, sweet potatoes, apples and chicken stock.
- Bring to a boil, then reduce heat. Cover and simmer until vegetables are tender, about 30-40 minutes.
- Puree soup in a blender or with an immersion blender. If the blender was used, return soup to the pot. Add black pepper and sea salt to taste. Finish with pumpkin seed garnish.
Pumpkin seed garnish
- Heat a dry skillet to medium. Add pumpkin seeds and stir continually with a wooden spoon. When the seeds begin to pop, puff up and emit a nutty aroma remove from heat.
- Place toasted seeds with garlic, parsley, sea salt and olive oil in a food processor and pulse until you have a coarse mixture. If preferred, seasonings can also be finely chopped by hand.