AUTUMN VEGETABLE SOUP
www.RecipeGirl.com
3 Tbs olive oil
1 cup coarsely chopped onion
1 cup peeled, cored and coarsely chopped Granny Smith apple
1 cup peeled and coarsely chopped turnip
1 cup peeled and chopped butternut squash (seeds discarded)
1 cup coarsely chopped carrot
1 cup peeled, chopped sweet potato
5 cups vegetable (or chicken) stock
¼ cup maple syrup
cayenne pepper to taste
1 small whole-grain baguette
3 ounces goat cheese
¼ cup chopped fresh chives
1. For soup: Heat oil in a large saucepan on medium-high heat. Add onion and sauté until translucent. Add apple, turnip, squash, carrot, and sweet potato; season with salt, then sauté 5 minutes. Add stock, bring to a boil and simmer, stirring occasionally, about 30 minutes or until vegetables are tender. Add syrup, then cayenne pepper to taste. Cool slightly.
2. When cooled, puree with a handheld mixer, food processor or blender.
3. For toast toppers, cut 6 slices bread and toast them. Spread ½-ounce of goat cheese on top of each; sprinkle with chives.
4. Pour soup into 6 large bowls; float toast on top.
Servings: 6
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