Harvest Happy Soup

Name: Harvest Happy Soup
Ingredients: 1 med. butternut squash; 1 med. sweet potato; 1 med. apple, preferably a crisp one like a Honey Crisp or a Granny Smith; 2 Tbsp. vegetable oil (or oil of choice); 1/4 c. flour; 1 tsp. seasoned salt (your favorite); 1 Tbsp. brown sugar; 1 Tbsp. pumpkin pie spice; 1 tsp. cinnamon; 3 c. water, divided; 2 c. vegetable stock; *2 c. heavy cream; 1 c. whole milk

13 ingredients

4 steps

Ingredients

1 med. butternut squash
1 med. sweet potato
1 med. apple, preferably a crisp one like a Honey Crisp or a Granny Smith
2 Tbsp. vegetable oil (or oil of choice)
1/4 c. flour
1 tsp. seasoned salt (your favorite)
1 Tbsp. brown sugar
1 Tbsp. pumpkin pie spice
1 tsp. cinnamon
3 c. water, divided
2 c. vegetable stock
*2 c. heavy cream
1 c. whole milk

Directions

1

As is usually the case with a lot of my recipes, the toughest part is the preparation, i.e. the peeling and chopping of the vegetables.
2

When you chop and peel the squash, sweet potato and apple, try to keep the pieces a uniform size as they all cook together.
3

Once they are all cut, place all the vegetables in a large plastic bag and toss with the 1/4 cup flour. Try to coat the pieces evenly. Heat the oil in a large Dutch oven with a good fitting lid and quickly brown the vegetable/apple mixture. Do not shake off the excess flour as this is the thickening agent for the soup. Add the seasoned salt, brown sugar, pumpkin pie spice, cinnamon, 2 cups water, and the vegetable stock. Bring to a boil, then reduce and simmer until all the vegetables are fork tender. This should take about 20 minutes. Remove from heat and using a stick blender, puree the entire contents without draining any of the liquid from the pot. Add in the *heavy cream and the milk, and the remaining cup of water and return to the heat. Simmer an additional 5 minutes and serve promptly.
4

*Yes, this can be replaced by half & half or even by whole milk, but it is not as luxurious.