The weather got a bit cooler last night and I was reminded that we are into my favourite season, the fall. I love cool crisp breezes, warm sweaters, fuzzy socks and yummy soup. Last night, we had our worship team for dinner before our bible study and practice. Some of our band members are vegetarian so this soup made it's way onto the menu and both our meat and veggie eaters were equally impressed.
I was making up this recipe as I went so I think the quantities are about right. The great thing about soup is that you can't go too wrong. Maybe that is why I like it so much. I happened to have carrots and butternut squash in my fridge but you could substitute other squashes and root veggies if you happened to have them instead. So invite some friends over. Meals don't have to be fancy or expensive. Use what you have in your fridge. Make some soup and share some fellowship. As always if you have questions or comments I would love to hear them!
Vegetarian Harvest Soup
3 Tablespoons Butter
1 Med Onion finely chopped
2 cloves garlic
2-3 tablespoons curry powder (you can add more or less for your taste buds)
2 teaspoons ground Cumin
Dash of red pepper flakes (to taste)
1 tablespoon of Vegeta food seasoning
8 Large Carrots
1 Large or 2 Medium Butternut Squash
12 cups of Vegetarian Broth
¼ cup of Honey
1 Cup of 2% Milk
1 Cup of 10% Cream
Preheat oven to 350 degrees. Peel carrots and cut the butternut squash in half and scoop out the seeds. Arrange both the squash and the carrots on cookie sheet (s). Once your oven is preheated roast the veggies for 30 minutes. Remember to check halfway through to turn your carrots. In your stockpot melt the butter on med heat. Add the finely chopped onion and minced garlic cook until soft about 3-4 minutes. Add the curry powder, cumin, Vegeta and pepper flakes cook 1-2 minutes, until fragrant.
The next step is to add half the veggie broth to the stock pot. I use vegetarian bouillon concentrate and just follow the directions to make the broth. Once the broth is added to your stockpot add the honey and stir until blended. After 30 minutes your roasted veggies should be ready. At this point you need to scoop out the squash and cut up your carrots. I mashed them with a potato masher but if you think you would like a smoother soup I would recommend putting both the squash pulp and the the carrots through your food processor until it is smooth. Slowly add the mashed or purred carrots and squash stirring until it is well blended with the broth. Cook over med heat for 10-15 minutes. Lower the heat and slowly add the Milk and then the cream until well blended. Heat for another 5 minutes on low, don't let the soup boil once you have added the cream. Serve.