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creamy harvest vegetable soup

roaming avatar
Recipe by
Sasha Kamen
@roaming
Dallas, TX

Delicate, rich and yummy. A blustery day kind of soup and perfect for celebrating Mabon, or the Autumnal Equinox.

method Stove Top

Ingredients For creamy harvest vegetable soup

  • 2 cans chicken or vegetable broth, or one each
  • 1 peeled and sliced sweet potato
  • 1 cup water
  • 5 green cardamom seeds
  • 2 parsnips, peeled and chopped
  • 2 winesap apples, peeled, cored and chopped
  • 1 small butternut squash
  • 1 tblsp. grade a maple syrup
  • 1 tblsp. honey
  • 1/4 tsp. ground cloves
  • 1 pint heavy cream (may substitute 1/2 & 1/2 but it won't be as thick)
  • salt and white pepper

How To Make creamy harvest vegetable soup

  • 1
    Boil sweet potatoes in broth until soft. Reduce heat to low or simmer.
  • 2
    Start hacking at the squash. Toss in pieces as you get them peeled and chopped.
  • 3
    Take a break and get a glass of wine.
  • 4
    Finish butchering the %&$#@! squash.
  • 5
    Add the rest of the squash and stir in syrup and honey. If getting too thick, you can add a little more water. Simmer until squash is soft.
  • 6
    Strain soup and mash vegetables, apples, etc. with a potato masher, or put through a potato ricer, or blend with a stick blender.
  • 7
    Return vegetable mixture to the hot broth and stir to blend.
  • 8
    Add a little of the hot soup to the cream in a measuring cup. Then slowly add cream mixture to the hot soup stirring constantly.
  • 9
    Correct the seasoning, adding salt and white pepper if necessary. Ladle into bowls and garnish with a dash of ground nutmeg.
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