Butternut Harvest Soup

[NJspin]

Serves/Makes: 8 servings
Ingredients
· splash of EVO for saute
· small to medium onion, finely diced
· 1 (or more to taste) garlic clove, finely diced or crushed
· 1 medium sized butternut squash, peeled and cubed (I've used acorn also)
· 1 large apple, peeled and cubed
· 2 sweet potatos, peeled and cubed
· 2 cups veggie or chicken stock
· ¼ cup white wine (optional)
· ½ tsp nutmeg
· ½ tsp turmeric
· ½ tsp salt & white pepper
· ½ cup each of frozen peas, carrots, and corn or just use 1.5 cups of the frozen mix
· ½ cup diced red and green pepper
Preparation
· Lightly saute garlic and onion.
· Add squash and sweet potato, cook for 5 minutes or so.
· Add apple chunks, cook for a few more minutes.
· Add juice, stock, and wine, and bring to a boil.
· Add nutmeg, tumeric, salt and pepper.
· Cook for 30-45 minutes until all ingredients are tender.
· In a food processor or blender, puree all ingredients until creamy.
· Mix in the frozen veggies and the diced peppers
· Garnish bowl with a sprig of parsley.
Comments: If using a veggie stock, this soup is fat free, yet it has a rich creamy consistency that will fool anyone!

[Funhog]

Are the peppers cooked, because it looks like they go in after it's been cooked, right? This looks awesome, but I might do it with fully cooked peppers (not a fan of raw green peppers, though i do like red).

[NJspin]

They go in uncooked. I use red mostly as too much green would change the taste I think. Are the peppers cooked, because it looks like they go in after it's been cooked, right? This looks awesome, but I might do it with fully cooked peppers (not a fan of raw green peppers, though i do like red).

[like2bike]

I think I'm going to try this out this weekend. It really does sound delish. Thanks Steve!